[.feature]4[.feature] original egglife® wraps
[.feature]½[.feature] cup red wine
[.feature]½[.feature] cup water
[.feature]¼[.feature] cup sugar
[.feature]½[.feature] tsp vanilla
[.feature]1[.feature] cinnamon stick
[.feature]2[.feature] bosc pears, peeled, cored and sliced thin
[.feature]1[.feature] tbsp butter
[.feature]8[.feature] oz mascarpone cheese
[.feature]2[.feature] tbsp powdered sugar
[.feature]½[.feature] tsp cinnamon
extra cinnamon for sprinkling
Bring wine, water, sugar, vanilla, and cinnamon stick to a simmer in a medium saucepan.
Add pears and simmer for about 20 minutes or until pears are soft. Remove pears from simmering liquid and allow to cool. Continue simmering the poaching liquid until its volume is reduced by half.
Whisk in the butter and set the mixture aside. Next, mix mascarpone, powdered sugar and cinnamon together in a food processer until smooth. You may need to scrape down sides to ensure the ingredients are well mixed.
To assemble, line each egglife egg white wrap with a quarter of the mascarpone mixture, top with 2 pear slices and fold.
Drizzle with reduced simmering sauce and additional chopped pears if desired.
Finish off with a sprinkle of cinnamon and enjoy!
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