Poached pears with mascarpone and sweet seed crunch
A sweet treat to make the most of a summer staple
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
55
MINUTES
Ingredients
the zest and juice of 2 oranges
750ml white wine
220g golden caster sugar
6 small pears, peeled
3 tsp honey
2 tsp light olive oil
30g of mixed seeds
250g mascarpone cheese
1 tsp ground cinnamon
Method
Mix the orange juice, the zest, wine and sugar together and place over a low heat in a heavy-based saucepan. Allow the sugar to dissolve.
Place the pears into an ovenproof dish and pour the hot sugar syrup over them. Allow to bubble away gently in the oven for about 45 minutes, until the pears have softened but still hold their shape. You can spoon the liquid over them a few times as they bake if you wish.
To make the seed crunch mix the oil and 2 tsp of honey and coat the seeds in the mixture. Spread onto a baking tray and bake at 180 degrees for about ten minutes. Set aside to cool.
Stir the mascarpone with 1 tsp of honey and the cinnamon and serve with the pears and some crunch sprinkled on top.
