Red Wine & Aged Vanilla Balsamic Poached Pears with Honey Cinnamon Mascarpone

Needed for this Recipe:
Sunshine Coast Olive Oil Co. Aged Vanilla Balsamic
• Sunshine Coast Olive Oil Co. Agrumato-Style Blood Orange Olive Oil

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
• 1 cup Sunshine Coast Olive Oil Co. Aged Vanilla Balsamic
• 2 star anise
• 1 cinnamon stick
• 1 cup granulated sugar

For The Mascarpone
• 1 x 8oz. container mascarpone
• 2 tablespoons heavy cream
• 3 tablespoons honey
• 1 teaspoon ground cinnamon
• 2 teaspoons Sunshine Coast Olive Oil Co. Blood Orange Olive Oil

In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by ⅓ (about 15 minutes). Place the pear halves in to 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-mascarpone. Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy. Add Bloos Orange Olive Oil and whip again.  Serve the chilled pears with a dollop of mascarpone.