Autumn seems a fitting season to enjoy a delicious dessert of cinnamon poached pears with a rich blackberry and amaretti biscuit cream.
INGREDIENTS
- 5 conference pears
- 2 vanilla pods
- 750ml red wine, we recommend either Grenache or shiraz
- 200g coconut palm sugar
- 2 cinnamon sticks
- 10 amaretti biscuits
- 1 punnet of blackberries
- 50g mascarpone cheese
STEP ONE
Peel the pears leaving the stork in. Next, pour the wine in a large but shallow saucepan. Add the pears, split vanilla pods and the cinnamon and cover with a lid.
STEP TWO
Simmer the pears until soft enough to be easily pierced through the middle with a knife. Remove the pan from the heat and put the pears to one side.
STEP THREE
Add the sugar to the pan and reduce the syrup down until it thickens.
STEP FOUR
In a bowl, whip the mascarpone cheese. It will go from firm to a double cream-like consistency to firm again, at this point it will hold the next step.
STEP FIVE
In the same bowl, crumble five amaretti biscuits and put in the blackberries – leaving a couple for garnish. Gently fold the ingredients with the cream.
STEP SIX
Serve the poached pears with a scoop of amaretti cream and drizzle over two tablespoons of the sugar syrup. Garnish with the biscuit crumble and remaining blackberries.
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