You can substitute any slightly sweet white wine for late-harvest riesling. Heat the pound cake on a grill pan before serving to create attractive grill marks. Garnish with raw pear slices.
2 cups late-harvest riesling
2 cups water
1 cup pear nectar
25 cardamom pods, crushed
12 whole cloves
3 (3-inch) cinnamon sticks, broken
2 tablespoons black tea leaves (such as Darjeeling or Assam)
4 peeled Bosc pears, cored and halved
1/4 cup mascarpone cheese
1 tablespoon butter
1 (10.75-ounce) loaf frozen low-fat pound cake (such as Sara Lee), thawed and cut into 8 slices
How to Make It
Combine first 6 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer for 2 minutes. Drain wine mixture through a fine sieve into a bowl; discard solids.
Return wine mixture to pan; add pear halves, cut sides down. Cover; simmer 15 minutes or until tender. Remove pears with a slotted spoon; place in a shallow dish. Set pears aside; keep warm.
Bring wine mixture to a boil over medium-high heat; cook until reduced to 1 cup (about 10 minutes). Add mascarpone, stirring with a whisk until well blended. Remove from heat; add butter, stirring until butter melts.
Place 1 pound cake slice on each of 8 plates, and top each slice with 1 pear half. Spoon about 2 tablespoons sauce over each serving. Serve warm.