Ingredients
- 2 cups late-harvest riesling
- 2 cups water
- 1 cup pear nectar
- 25 cardamom pods, crushed
- 12 whole cloves
- 3 (3-inch) cinnamon sticks, broken
- 2 tablespoons black tea leaves (such as Darjeeling or Assam)
- 4 peeled Bosc pears, cored and halved
- 1/4 cup mascarpone cheese
- 1 tablespoon butter
- 1 (10.75-ounce) loaf frozen low-fat pound cake (such as Sara Lee), thawed and cut into 8 slices
Description
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