Wash and peel the pears and place in pouch with all the ingredients. Seal pouch and submerge in heated water. Cook for 30 minutes
Remove from water bath when finished and serve warm. If you plan to store in the refrigerator until ready to use, then immediately submerge in an ice bath before refrigerating.
Heat the poaching liquid in a small saucepan until it is reduced to half. Use to drizzle onto pears for serving.
Make the whipped cream:
To a chilled bowl, add the chilled cream and mascarpone cheese. Whisk until soft peaks form, then add the other ingredients. Whip to stable peaks - still soft, but able to hold it's shape when piped.
Make the pecans:
Toss the pecans with the spices in a small bowl.
Add the butter and syrup to a skillet and melt over medium heat until simmering. Add the spiced pecans and stir until well covered with the butter/syrup mixture. Spread onto parchment paper to cool.
Assembly:
Place pear on a plate and drizzle with marsala sauce (see above). Pipe dollops of whipped mascarpone cream with a plain round tip and sprinkle pecans on the plate. Enjoy!