Ingredients for the Pears:

• 4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved
• A bottle of fruity red wine such as Malbec or Pinot Noir
• 1 cup Rocky Mountain Olive Oil Vanilla Dark Balsamic Vinegar
• 2 star anise
• 1 cinnamon stick
• 1 cup granulated sugar

Ingredients for the Mascarpone:

• 1 8oz. container mascarpone
• 2 tablespoons heavy cream 
• 3 tablespoons honey
• 1 teaspoon ground cinnamon

Directions:

In a medium, heavy saucepan mix the red wine, Vanilla dark balsamic vinegar, sugar, cinnamon stick, and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves into the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey cinnamon mascarpone. Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey, and cinnamon together until light and airy. Serve the chilled pears with a dollop of the mascarpone.