8 ounces mascarpone, softened at room temperature In a saucepan large enough to hold all the pears, combine water, lemon juice and 1 cup honey. Bring to a boil, then lower to a simmer and cook, stirring occasionally, until honey dissolves. Add Moscato wine, cinnamon stick, star anise, nutmeg and salt and bring to a simmer. Peel the pears, keeping the stems attached. Place the peeled pears into the poaching liquid and simmer for 20 to 30 minutes until tender, rotating the pears every 5 minutes to ensure they poach evenly on all sides, including the tops. When the pears are tender, remove them from the liquid and allow them to cool. You can then refrigerate them until serving or serve them at room temperature.