We made a vegan verson of Heather’s Red wine poached pears with vanilla bean mascarpone filling.
The pears we poached according to the recipe. We made a vegan mascarpone cream with soy whipping cream and vanilla soy yogurt with a tablespoon of cashew butter to thicken, and 2 tablespoons of powdered sugar. It was a lovely treat. We also made the wine syrup by reducing the wine that the pears were poached in.