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Chai-Spiced Bosc Pears with Pound Cake

Susan Byrnes
Yield 8 servings
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

Nutrition Information

  • calories 258
  • caloriesfromfat 24 %
  • fat 6.8 g
  • satfat 3.5 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 38.8 g
  • fiber 3.1 g
  • cholesterol 42 mg
  • iron 0.9 mg
  • sodium 165 mg
  • calcium 65 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.