Have you read my post on Homemade Mascarpone raise your hands, I mean comment here if you tried it out. So assuming you did make it in your own kitchen.
This a very old draft that I pulled out to post right away after seeing the picture. It is a simple dessert with a touch of art. I think your guests will love it and you don't need to sweat over it to please them.
1/2 cup pomegranate juice
1 cup mascarpone cheese
1/4 cup icing sugar
Prepare mascarpone cheese and chill in the fridge overnight. You can used ready made straight from the box if in a hurry.
Now prepare the pears. In a saucepan heat the Pomegranate juice. Shave off the pear skin. Halve the pear and put it in it. Cook till the pear gets a nice pink colored skin. Let it cool.
Now slice the pear thin. It should have pink outer color and untainted insides.
Before serving blend the sugar into the mascarpone cheese to sweeten it and fluff it up a bit. Pipe it out into pretty bowls. Arrange the sliced pear in the form of a rosette on top of the piped mascarpone in each bowl.
Tip: always start making the rosette from inside by first making the rolled bud then arranging the petals around it.