Poached pears in red wine with mascarpone foam

For the Pears:

• 4 ripe but firm pears
• 2 cups red wine (500 ml)
• 1/2 cup sugar (100 g)
• 1 cinnamon stick
• 2 cloves
• 1 star anise
• Zest from one orange (optional)

For the Mascarpone Foam:

• 3/4 cup milk (200 ml)
• 1/3 cup powdered sugar (40 g)
• 2 tablespoons lime juice (30 ml)
• 1 tablespoon honey (20 g)
• 3/4 cup mascarpone cheese (175 g)

For the Pears:

• Peel the pears, leaving them whole with the stems intact.
• In a saucepan, combine the red wine, sugar, cinnamon stick, cloves, star anise, and optional orange zest.
• Bring the mixture to a boil, stirring until the sugar is fully dissolved.
• Lower the heat and add the pears to the saucepan. Simmer for 25-30 minutes, turning occasionally, until the pears are tender but still hold their shape.
• Remove the cooked pears from the liquid. Continue simmering the wine until it reduces to a thick syrup.
• Allow both the pears and the syrup to cool.

For the Mascarpone Foam:

• In a bowl, mix the milk, powdered sugar, lime juice, honey, and mascarpone until smooth.
• Pour the mixture into a siphon, charge with two gas cartridges, and shake well.
• Place the siphon in the fridge to chill until ready to serve.

Serve the poached pears with a generous amount of mascarpone foam on the side, garnished with the wine reduction.