Pears with minted mascarpone
How to make Pears with minted mascarpone recipe
Serves 4
Preparation time 10 minutes, Cooking time 5 minutes
Ingredients:
30 g (1¼ oz) unsalted butter
2 tablespoons clear honey
4 ripe dessert pears, such as Red William, cored and quartered lengthways
lemon juice, for sprinkling
Minted mascarpone
1 tablespoon finely chopped mint
1 tablespoon granulated sugar
175 g (6 oz) mascarpone cheese
To decorate
mint sprigs
sifted icing sugar
ground cinnamon
Method:
Melt the butter in a small saucepan. Remove the pan from the heat and stir in the honey.
Sprinkle the pear slices with a little lemon juice as soon as they are cut to prevent them from discolouring. Line a baking sheet with foil and lay the pear slices on it.
Brush the pears with the butter and honey mixture and cook under a preheated grill on its highest setting for 5 minutes. Meanwhile, make the minted mascarpone. Lightly whisk the mint and granulated sugar into the mascarpone in a bowl.
Arrange the pear slices on 4 plates and top each with a spoonful of the minted mascarpone. Decorate with mint sprigs, then lightly dust with icing sugar and cinnamon and serve immediately.
For pear & jam tarts, lay out a 300 g (10 oz) packet of ready-rolled puff pastry, thawed if frozen, on a floured surface and cut out 4 circles using an 18 cm (7 inch) plate as a template.
Transfer the circles to 2 greased baking sheets. Peel, core and finely slice the pears and place in a bowl. Toss with just enough caster sugar to coat the fruit and 2 tablespoons freshly squeezed orange juice.
Place 1 tablespoon any flavoured jam jam in the middle of each pastry circle, fan out the fruit slices on top and fold in the sides of the pastry to hold it all together.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes until the fruit has softened and the pastry is crisp and golden. Serve with vanilla ice cream.
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| Pears with minted mascarpone |
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