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Susan Byrnes Photo by: Susan Byrnes

Chai-Spiced Bosc Pears with Pound Cake

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.

Cooking Light OCTOBER 2006

  • Yield: 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 24%
  • Fat: 6.8g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 38.8g
  • Fiber: 3.1g
  • Cholesterol: 42mg
  • Iron: 0.9mg
  • Sodium: 165mg
  • Calcium: 65mg