- Dessert
- Make-ahead
- Sous vide cooker
- Stovetop
- Hand mixer
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the pears
- 4
firm-ripe Bosc or Anjou pears, peeled, halved lengthwise, cored
- 1 cup
dry white wine, such as Riesling or Sauvignon Blanc
- 1/3 cup
honey
- 1
vanilla bean, split lengthwise, or 1 tsp vanilla extract
- 6
green cardamom pods, lightly crushed
- 2 pieces
wide strips lemon zest, peeled with a vegetable peeler
- 1 tbsp
lemon juice
- 1 pinch
salt
For the honey mascarpone
- 4 oz
mascarpone, at room temperature
- 1/2 cup
heavy cream, cold
- 2 tbsp
honey
- 1/4 tsp
vanilla extract
To serve
- 2 tbsp
pistachios, chopped (optional)
- Gluten-free
- Vegetarian
Contains milk (mascarpone, heavy cream) and tree nuts (pistachios).
Not checked: firm-ripe Bosc or Anjou pears, wide strips lemon zest.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Fill a large pot or container with water, clip in the sous vide cooker and set it to 175°F. Let it come up to temperature while you prep the pears.
10 min, hands-off · 175°F
- Step 2
Peel the pears, halve them lengthwise and scoop out the cores with a melon baller or a teaspoon. Toss them with the lemon juice so they don't brown.
10 min
- 4 firm-ripe Bosc or Anjou pears
- 1 tbsp lemon juice
- Step 3
In a bowl, stir together the white wine, honey, crushed cardamom pods, lemon zest strips and salt until the honey dissolves. Scrape the seeds from the vanilla bean into the liquid and add the pod too.
5 min
- 1 cup dry white wine, such as Riesling or Sauvignon Blanc
- 1/3 cup honey
- 1 vanilla bean
- 6 green cardamom pods
- 2 pieces wide strips lemon zest
- 1 pinch salt
- Step 4
Put the pear halves in a zip-top freezer bag (or two bags) in a single layer, cut side down, and pour in the wine mixture. Lower the bag slowly into the water so the water pressure pushes the air out, then seal it just above the waterline. Clip the bag to the side of the pot so the pears stay submerged.
5 min
- Step 5
Cook the pears at 175°F for 45 minutes, until a paring knife slides into the thickest part with no resistance. If they are very firm, give them another 15 minutes.
45 min, hands-off · 175°F
- Step 6
While the pears cook, whip the mascarpone, cold cream, honey and vanilla together with a hand mixer on medium speed until it holds soft peaks, 1 to 2 minutes. Don't overbeat or it will turn grainy. Chill until serving.
5 min
- 4 oz mascarpone
- 1/2 cup heavy cream
- 2 tbsp honey
- 1/4 tsp vanilla extract
- Step 7
Lift out the bag and pour the liquid through a strainer into a small saucepan, keeping the pears warm in the bag. Boil the liquid over medium-high heat until it reduces to a light syrup that coats a spoon, 6 to 8 minutes.
8 min
- Step 8
Put two warm pear halves in each shallow bowl, spoon the syrup over them and add a spoonful of the honey mascarpone alongside. Scatter with chopped pistachios and serve right away.
5 min
- 2 tbsp pistachios
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026