Mascarpone gives a tangy contrast to the sweetness of the poached pears in this recipe. I used to slice the pears like hasselback potatoes, but that complicated the coring and took longer. I still like to peel them, however.

Pears with mascarpone

2 large Bosc pears, peeled, halved, cored

Juice from one whole lemon

1 cup water

1⁄2 cup dry white wine

6 tablespoons honey

1⁄2 vanilla bean, split lengthwise

1⁄2 cup mascarpone cheese

2 teaspoons sugar

2 teaspoons brandy or dark rum

Toss pears with lemon juice in large bowl. Set aside.

Combine water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper you had cut before starting cooking process.

I always invert the pan on the parchment paper and then trace the outline on the parchment with the tip of a knife. I then cut inside that line and wind up with a useful cover.

Reduce heat to medium-low. Simmer until pears are fork-tender, turning once, about 15 minutes total.

Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3⁄4 cup, about two minutes. Cool syrup, remove vanilla bean then pour over pears. Cover and refrigerate overnight.

Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add one-third poaching liquid and whisk until soft peaks form. Place pears on plate. Spoon poaching liquid over them. Dollop mascarpone cream alongside pear and serve.