Italian · Dessert
Spiced Baked Pears with Mascarpone
Pear halves roasted until caramelised at the edges with brown sugar, cinnamon and cardamom, basted in Marsala, then finished with a spoon of softened mascarpone and toasted walnuts.
$1
10 minsPrep
28 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
235Calories
2gProtein
14.1gFat
27.4gCarbs
19gSugar
4.4gFiber
43mgSodium
29mgChol
7.2gSat Fat
199mgPotassium
49mgCalcium
0.7mgIron
0mcgVitamin B12
4.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 200°C (390°F) and line a baking sheet.
2
Halve the 220g pear and scoop out the cores with a teaspoon, leaving a shallow cavity in each half.
3
Brush the cut sides with the 10g melted butter, then arrange cut-side up on the lined sheet.
4
Sprinkle the 14g brown sugar, 2g ground cinnamon and 1g crushed cardamom evenly over the pear halves.
5
Spoon the 20g Marsala into the cavities and over the cut surfaces.
6
Roast for 25-30 minutes, basting once with the pan juices halfway through, until the pears are tender and caramelised at the edges but still holding their shape.
7
Remove from the oven and let rest for 5 minutes on the tray.
8
Divide between 2 bowls, top each with 15g softened mascarpone and scatter over the 10g toasted chopped walnuts before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220g220g Pear, halved and cored,
- 10g10g Butter, melted, brushed,
- 14g14g Brown Sugar, sprinkled,
- 2g2g Cinnamon Ground,
- 1g1g Cardamom, crushed,
- 20g20g Marsala, , alcohol, 35% alcohol retained
- 30g30g Mascarpone, softened, 1
- 10g10g Walnut, chopped, toasted, 1
