Poached Pears with Caramel, Mascarpone, Candied Pecans and Balsamic
- 1 cup water
- 1/2 cup sugar
- 4 large, ripe pears
- 1/2 cup caramel sauce
- 1 cup fresh mascarpone cheese
- 1/4 cup candied pecans
- 4 tbsp. Kowalski's Balsamic Vinegar
In small saucepan, combine 1 cup water and sugar; bring to a boil over medium-high heat. Place pears in shallow ovenproof dish; cover with sugar water. Bake, covered, in a preheated 350° oven (20-25 min.).
To Serve: Place 2 pear halves on each of four plates; drizzle with caramel sauce and top with a dollop of mascarpone. Sprinkle with candied dessert pecans; drizzle with balsamic vinegar.
Alternate Recipe: Replace balsamic vinegar with Balsamic Syrup.