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Wine Poached Pear Cups

Prep Time: 15 minutes 

Cook Time: 35-45 minutes 

Servings: 6



6 small Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
Coconut oil spray, as needed
½ cup sugar, or sugar alternative


For the Poached Pears 

3 cups dry red wine
¾ cup orange juice
½ cup granulated sugar
1 vanilla bean, halved lenghtwise
1 cinnamon stick
8 whole cloves
1 large strip of orange peel 
3 small Bosc Pears


For Finishing

6 tablespoons Mascarpone cheese, whipped & divided
¼ cup roasted pistachios, chopped & divided
2 ounces shaved semi-sweet chocolate, divided



  1. Preheat oven to 350°F. Lightly coat the back of one 12-cup muffin tins with cooking spray. Set aside. 
  2. To a shallow dish add sugar or sugar alternative. Spray coconut oil on both sides of each Crepini. Dip each side in the sugar. 
  3. Lay each Crepini over the top of a muffin cavity, pressing it a bit to adhere to the shape of the muffin tin. 
  4. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly. 
  5. To a medium pot (make sure it can hold the liquid and the pears submerged in their sides) over medium-high heat, add all ingredients for the poached pears except for the pears. 
  6. Bring the mixture to a simmer, stirring until sugar has dissolved. 
  7. While the mixture is coming to a boil, peel the pears (if you peel them too early, they will discolor). Place pears into the poaching liquid. 
  8. Reduce heat to medium-low and let simmer for 20-25 minutes, occasionally gently stirring the pears until fork tender. 
  9. Remove pot from heat and let pears cool completely in poaching liquid in the refrigerator. 
  10. When ready to serve, remove pears from liquid and cut in half. 
  11. Place a pear half in each Crepini cup and top with whipped mascarpone cheese, pistachios, and chocolate shavings, dividing the toppings evenly. Serve immediately.  


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