Poached Pears with Mascarpone

4 C dry white wine
2 C sugar
1/2 C sugar
1 cinnamon stick
6 ripe but firm pears, peeled and cored, but left whole
1/2 C mascarpone cheese
2 t cocoa powder

Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer 5 minutes.

Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.

Boil down the liquid until it is reduced to 2 cups and has become syrupy. Remove the cinnaomon stick. Pour the liquid over the pears and refrigerate at least 4 hours or overnight.

To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.

Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear.
Dust with sifted cocoa and serve.

6 Servings.