Tuesday, 17 June 2014

Roasted Pears with Espresso Mascarpone Cream

A wonderful dessert that will thrill your family and guests. A delicious way to serve up fresh pears complemented by espresso and mascarpone cream cheese.This is a dessert that you will make again!


For the pears

4 pears, any type
2 tbs lemon juice
1 tbs sugar
4 tbs water
2 tbs unsalted butter

For the Mascarpone Cream

1 cup whipping cream
1 vanilla bean
1 cup mascarpone
1/4 cup sugar
2-3 tbs espresso,chilled

For finishing
Cocoa powder

Roasted Pears with Espresso Mascarpone Cream adapted from Smitten Kitchen and Martha Stewart


  • Preheat the oven to 200C.Peel pears if you like(I did not,do not think it is necessary),halve them lenghtwise and core.Place cut side up in arasting pan and sprinkle with lemon juice.
  • Sprinkle sugar evenly over pear halves and dot with butter.Pour water into the roasting pan and bake for 30-35 minutes,basting with pan juices a few times.Flip pears over and bake an additional 30 minutes,basting with pan juices a few times.Pears are ready when a knife slipseasily into the thickest part.Allow pears to cool in room temperature.
Make the mascarpone cream

  • Pour the whipping cream into a small bowl.Slice vanilla bean in half lenghtwise and scarpe seeds into the cream,stirring to even distribute.Add bean to cream.Cover bowl and refrigerate for at least an hour,along with the bowl and beater of an electric stand mixer.
Just before serving,pour cream through a fine mesh strainer into the chilled mixing bowl.Add mascarpone and espresso and beat on medium speed until all combined.Increase speed to medium high and with mixer running sprinkle in sugar ,beating until soft peaks form.


Top a pear half with a dollop of Mascarpone cream.Add one or both of the finishing ingredients to taste.

No comments:

Post a Comment