This unique honey-cinnamon and cabernet poached pear dessert is such a beautiful treat. The pink peppercorn adds a delightful floral flavor to the rich mascarpone and the subtle hint of mint adds an herbal essence to this gorgeous dessert. This pairs delightfully with our Estate  Sauvignon Blanc.

Ingredients
2 pears, peeled and cored
4 tsp honey
1 tsp ground cinnamon
½ cup mascarpone cheese
1 tsp vanilla bean paste
1 tsp ground pink pepper
1 bottle cabernet sauvignon
1 cup sugar
2 cinnamon sticks
3 each star anise
8 each cloves
4 each mint leaves

Poach pears in a mixture of the cabernet sauvignon, sugar, cinnamon stick, cloves, and star anise. Simmer pears in this liquid for about a ½ hour or until the pears just start to soften. When ready, remove them from the poaching liquid allow them to cool completely.

Start reducing the poaching liquid until slightly thinner than syrup. Whilst pears are cooling and the liquid is reducing, mix together the mascarpone cheese, vanilla paste, and pink pepper. Next, place the cooled pears on a baking tray and drizzle with honey and sprinkle with cinnamon. Place under broiler for 3-4 minutes or until they caramelize slightly.

Plate pears by placing two tablespoons of the mascarpone mixture in the middle of a bowl. Place the caramelized pear on top, drizzle with a tablespoon of the reduced poaching liquid and finish with a leaf of mint. Finish with a dusting of cinnamon and enjoy!

Serves 4