INGREDIENTS
3 firm pears (peeled, halved and cored)
2 cups water
1/2 cup maple syrup
3 Tbsp honey
1 tsp vanilla
3 cinnamon sticks
1 tsp whole cloves
240 ml mascarpone cheese
1 Tbsp powdered sugar
2-3 Tbsp maple syrup
1/4 tsp ground cinnamon
Caramel sauce (for drizzling)
INSTRUCTIONS
In a large saucepan combine water, maple syrup, honey, vanilla, cinnamon sticks and cloves.
Add pears and bring to simmer. Simmer over medium-low heat for about 30 minutes, turning pears once half-way through cooking, until pears are just tender when pierced with a fork.
With a slotted spoon, transfer pears to a 22 cm baking dish. Pour poaching liquid over top. Cover and refrigerate at least 2 hours, or up to overnight.
Meanwhile, mix mascarpone cheese with powdered sugar until smooth. Gradually add maple syrup until mascarpone reaches desired flavour and consistency. Stir in cinnamon.
Chill mascarpone until ready to use, returning it to room temperature about 15 minutes before serving.
Using a slotted spoon, remove pears from poaching liquid and arrange one or two pears on individual serving plates, cut side up.
Place a generous dollop of the maple mascarpone in the centre of each pear.
Drizzle with caramel sauce and serve with Survivor Chenin Blanc.
Serves: 8
Cooking time: 45min.
Difficulty: Easy
Pairs well with Survivor Chenin Blanc.
