Poached Pears with Chocolate and Mascarpone Grilled Cheese Sandwich

Yesterday I went to a grilled cheese party. My cousin tried to explain to me how much grilled cheese there would be, but I couldn’t even comprehend it until I got there. There was apple and gruyere, sage and cranberry, bacon and carmelized onion, fried banana and cinnamon… there were so many and they were all delicious!!!

My contribution was a poached pear with chocolate and mascarpone cheese. Now, since the actual construction of the sandwich was done at the host’s house, I’m afraid that I have no pictures of the sandwich. A few glasses of wine in, cooking, and chatting… I forgot to take pictures. But! Take my word for it, it looked and tasted really yummy.

Poached Pears with Chocolate and Mascarpone Grilled Cheese Sandwich

Makes 5-7 sandwiches

D'Anjou Pears

To poach the pears:

  • 2- D’Anjou or Bosch pears (you want sweet pears to counteract the bittersweet chocolate)
  • 1/2 bottle of Reisling ( a cheap bottle will do)
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tbsp vanilla

Peel the pears, slice then in half, and remove the stem and seeds.

Pears peeledMix the wine, water, sugar, and vanilla into a pot and place on medium-low heat on the stove. Stick the pears in and cover. Let simmer for about 25 minutes, or until the pears are soft, but not mushy.

Poaching the pearsTake the pears out and simmer the sauce down until it is syrupy. Make sure not to burn/caramalize the syrup. If you do, it’s ok, you can make it without the syrup.

Pears poachedOnce the pears have cooled slice into 1/4″ (6mm) thick  pieces. Spread the syrup over the pears.


  • 1/2 bar of semisweet dark chocolate


  • 3 eggs
  • 1 cup of milk
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • 1 tbsp sugar
  • 1 tsp salt

For the bread you will need :

  • 10-14 – 1/2″ (13mm) slices of challah or brioche bread

To assemble the sandwich you will need:

  • 1 – 8oz package of mascarpone cheese at room temperature (this will make it easier to spread)

OK! Time to grill the sandwich! This is kind of like a french toast… Take a pan an place it on a medium heat on the stove. Dunk one half of one slice of bread in the egg dip. On the non-dip side spread a layer of cheese (about 1-2tbsp). Then add about 1-2 tbsp of pears, sprinkle the chocolate Dip another slice and stick it on top (with the dipped side out).

Put the sandwich on the pan – about 3-4 minutes until golden brown, then flip to do the other side. The cheese will be melted, the bread will be golden, and the chocolate will have melted. Don’t get the urge to over load on the ingredients or it will make it unwieldy to eat.



Since I didn’t take pictures of the grilled cheese extravaganza, here is a photo of the canals, after the rain so you can see the Santa Monica Mountains in the background.

Venice CanalsI’m so thankful that I am able to wake up to this every day.






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