I confess I made this because I had leftover mascarpone cheese and a burning desire not to bin it. I scrounged about in my kitchen for something to use it with and I had NO intention of turning this into a blog post. However, when I tasted it, I just had to share. This is so delicious, so bloody fantastic, I can’t keep it to myself. A perfect autumn/winter comforter, or perfect any time!
Baked pears with mascarpone
Serves: 2 for a light dessert
- 2 pears (I use Corella pears), peeled, base removed, but stems intact
- ¼ cup brown sugar
- ½ vanilla pod, seeds scraped
- ¼ cup port wine
- ¼ cup water
- ¼ cup raisins
- ½ teaspoon cinnamon
- 50 g mascarpone cheese
- Preheat oven to oven to 180°C (160°C fan forced).
- Sit the pears on their bottoms in a cast iron pot with a secure lid (that can go in the oven). Alternatively, do this in a regular stove top pot and transfer to a baking dish for the oven part.
- Add the vanilla, brown sugar, port, water and raisins and bring to the boil, while basting pears with the syrup.
- Turn heat to low, clamp down lid and allow to simmer for 5 minutes.
- Transfer to the oven (lid still on) and bake for 30 minutes, or until the pears are soft, but not mushy, basting a couple of times.
- Remove from oven and serve hot with a dollop of mascarpone cheese.