Glazed Pears with Mascarpone
Serves:  4
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
17
Recipe by: Australian Pears
The glazed pears with mascarpone cheese is a delightful sweet and creamy dessert recipe. Perfect for dinner parties, this dish is a must try.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Glazed Pears with Mascarpone
Ingredients:
Pears
Mascarpone
Method:
Pears
  1. Scrape out the vanilla seeds from the bean and set aside
  2. Melt the butter in a heavy-based frying pan over low heat and add the sugar, lemon juice and verjuice. Peel, halve and core the pears, but careful to leave the stalks intact
  3. When the sugar has dissolved add the peeled pears, lemon rind, vanilla bean and scraped seeds
  4. Cook over low heat for approximately 1 hour or until the pears are an even golden color. If you have chosen ripe ones, this will take less time, but be careful not to overcook them while coloring
  5. Check that the pears are done by inserting a thin-bladed knife or skewer into the centre and if there is no resistance when you pull it out, then they are ready
  6. The cooking liquid should be a light caramel color and can be used to give the pears a wonderful 'glistening' appearance on serving. You can reduce juices even further if you wish but be careful not to burn
Tips & Hints:
  • The final color is important. This is one recipe where it's probably best not to use overly ripe pears or they will fall apart by the time you get the color on them
Mascarpone
  1. For the marscapone, gently fold the lemon rind and juice into the mascarpone; do not beat it as the mascarpone will become too runny
  2. Place a pear on each serving plate and pour over some caramel. Serve a dollop of the mascarpone next to the pear; its acidic creaminess will blend perfectly with the fruity, vanilla aroma of the poached pear
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.