Pears in wine

Cut the zest from the orange in a spiral and squeeze out the juice. Mix wine, sugar and orange juice in a saucepan, add orange zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes.

Peel the pears. If there is a petiole, leave it on the pear. Trim the bottom a little so that the pear stands stable. Place the pears in a saucepan with the wine and cook over low heat for 20–30 minutes. (depending on size), turning every 5 minutes. from side to side to ensure even color. Check the readiness of the pear by piercing it with a toothpick: the pear should be soft, but hold its shape well.

Remove the saucepan from the heat and cool the pears in the liquid at room temperature, turning them from side to side from time to time. Once the pears have cooled completely, place the saucepan in the refrigerator for at least 4 hours (up to 24 hours).

Remove the pears from the saucepan and place on a platter. Return the saucepan to the heat and reduce the liquid by half; it should thicken. Cool.

Combine mascarpone with cream, powdered sugar and vanilla extract and beat until soft peaks form. Place the pears on plates, add the cream and pour over the sauce.