poached pears with mascarpone & cinnamon streusel

Poached pears with cinnamon streusel & mascarpone
Poached pears with cinnamon streusel & mascarpone

If, like me, you’re a sucker for mulled wine, this is a dessert I promise you’ll enjoy. In fact, you can use mulled wine in place of the ingredients I’ve listed for the poaching liquid. As you gently poach the pears, the evocative aroma of the spiced wine fills the kitchen – perfect for getting you in the mood for the festive season.

The contrast between the crunchy cinnamon streusel and the delicate poached pears, with their subtle flavour and soft texture, works really well. The mascarpone, enhanced with honey and vanilla, adds an indulgent touch and another dimension of flavour.

One of the great things about this dessert is that you can prepare each component up to a day in advance and throw it all together just before serving. The pears, poaching syrup and mascarpone need to be covered and stored in the fridge and you can store the streusel at room temperature in an airtight container. As this isn’t a heavy dessert, it’s a good choice to follow a hearty winter meal.

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Poached pears with mascarpone & cinnamon streusel
Poached pears with mascarpone & cinnamon streusel
Servings
servings
Ingredients
Servings
servings
Ingredients
Poached pears with mascarpone & cinnamon streusel
Instructions
PEARS
  1. Halve each pear and remove the core.
  2. Place the wine, sugar, cloves, orange peel and cinnamon stick in a medium-sized saucepan and heat over a medium heat, stirring occasionally to dissolve the sugar. Bring to the boil and then reduce the heat so that the liquid is simmering.
  3. Add the pears to the liquid and simmer for 25-30 minutes until they're tender when pierced with a cocktail stick. Then remove the pears and set aside to cool.
  4. Bring the liquid back up to the boil and simmer for 4-5 minutes until slightly syrupy. Then strain through a sieve and set aside to cool.
STREUSEL
  1. Set the oven to 180C/Gas 6.
  2. Place the flour and butter in a bowl and rub the butter into the flour with your fingertips until the mixture has the consistency of fine breadcrumbs.
  3. Stir in the sugar, ground cinnamon and a pinch of salt. Sprinkle onto a baking sheet and bake for 10-12 minutes until just starting to turn brown. Then set aside to cool.
MASCARPONE
  1. Place the mascarpone, cream, honey and vanilla bean paste in a bowl and stir until completely combined.
TO SERVE
  1. Divide the pears between 4 glasses or bowls. Add a dollop of mascarpone to each glass or bowl. Pour over a little of the poaching syrup and sprinkle over the streusel.
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