Chai-Spiced Bosc Pears with Pound Cake

Ingredients

• 4  bosc pears cored peeled halved
• 1 tablespoon butter 
• 25  cardamom pods crushed
• 9 inch cinnamon sticks 
• 0.3 cup mascarpone cheese 
• 1 cup pear nectar 
• 10.8 ounce round cake frozen low-fat thawed cut into 8 slices (such as Sara Lee)
• 2 cups late-harvest riesling 
• 2 tablespoons tea leaves black (such as Darjeeling or Assam)
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• slotted spoon

Directions

1. Combine first 6 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer for 2 minutes.
2. Drain wine mixture through a fine sieve into a bowl; discard solids.
3. Return wine mixture to pan; add pear halves, cut sides down. Cover; simmer 15 minutes or until tender.
4. Remove pears with a slotted spoon; place in a shallow dish. Set pears aside; keep warm.
5. Bring wine mixture to a boil over medium-high heat; cook until reduced to 1 cup (about 10 minutes).
6. Add mascarpone, stirring with a whisk until well blended.
7. Remove from heat; add butter, stirring until butter melts.
8. Place 1 pound cake slice on each of 8 plates, and top each slice with 1 pear half. Spoon about 2 tablespoons sauce over each serving.
9. Serve warm.