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.

Dana McCauley
Recipe by Cooking Light October 2006

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Credit: Susan Byrnes

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

258 calories; calories from fat 24%; fat 6.8g; saturated fat 3.5g; mono fat 1.2g; poly fat 0.3g; protein 2.9g; carbohydrates 38.8g; fiber 3.1g; cholesterol 42mg; iron 0.9mg; sodium 165mg; calcium 65mg.
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