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Our go to autumn recipe...
For the Poached Pears
1 Vanilla Pod
1 Cinnamon Stick
1 Star Anise
300g Golden Caster Sugar
2 Strips Orange Peel
4 Firm Ripe Pears
For the Sauce
85g Unsalted Butter
150g Caster Sugar
3 Fresh Bay Leaves
250ml Double Cream
1 tsp Sea Salt
To Serve
250g Mascarpone
1 tbsp icing sugar
½ tsp Vanilla Paste
1 Pinch Salt
80g Pistachios
Recipe
Stand the pears into the bottom of a steam pan, then add the cinnamon stick, star anise, caster sugar and orange peel.
Boil the kettle, then carefully pour the water into the pan and add the lid.
Place the pears in the steam oven and steam for 20 minutes.
Once cooked, leave the pears in their poaching liquid while you make the sauce and mascarpone.
Next, the caramel. Using the large pan from your panset, heat the butter on a medium heat.
When the butter has melted, add the sugar and bay leaves, then stir frequently until the mixture is a deep golden brown.
Remove the caramel from the heat and quickly whisk in half of the double cream.
Once the sauce has smoothed out into a silky caramel, add the rest of the cream and the salt and mix again until smooth. When you’re happy pour into a small serving jug.
In a bowl mix the mascarpone, icing sugar, vanilla and a pinch of salt using a whisk until its light, smooth and creamy.
Then chop the pistachios finely and pop into a bowl.
To plate, spread the mascarpone mixture into the bottom of a bowl in a thick layer.
Carefully remove a pear and chop in half lengthways.
Carefully place the pear onto the mascarpone, flat side down.
Sprinkle over the chopped pistachios, then finish by drizzling over the caramel sauce.
Enjoy!
