Pears Poached In Mead

Directions

1. 1
   In a large saucepan over medium heat, bring the mead, sugar, water, cinnamon sticks, and orange zest to a boil. Cook for 6 to 8 minutes, or until the sugar dissolves and the mixture is syrupy.
2. 2
   Reduce the heat to low, add the pears, and simmer, covered, for 25 to 35 minutes, or until the pears are tender. Turn the pears with tongs 2 or 3 times during cooking.
3. 3
   Remove from the heat and let the pears let cool in the poaching liquid.
4. 4
   Strain the liquid.
5. 5
   In a small bowl, whisk together the mascarpone and blue cheese until blended.
6. 6
   To serve, stand a pear in the center of each of 6 dessert plates, spoon some syrup over them, and place a dollop of the cheese mixture next to each.