Poached Pear with Mascarpone and Crushed Amaretti Biscuits

By Chef, Aaron Skerrit, Le Talbooth Restaurant
Preparation time:
20 mins
Cooking Time:
240 mins
Servings:
4

This is a delicious autumnal dessert, combining gently poached Conference pears, laced with Copella Winter Warmer juice and served with deliciously creamy mascarpone and crunchy Amaretti biscuits.

Ingredients

  • 250ml Copella Winter Warmer Juice
  • 150ml Water
  • 150g Sugar
  • 4 x Conference Pears
  • 50g (2oz) Amaretti Biscuits, crushed
  • 200g (7oz) Mascarpone
  • Sprig of mint

Method

1. Place the Copella Winter Warmer Juice in a pan with the water and the sugar. Gently lower the pears into the liquid.

2. Poach the pears, covered, for 20-30 mins, making sure they are covered in the Copella Winter Warmer Juice. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.

3. Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a generous spoon of mascarpone and some crushed amaretti biscuits. To garnish, add a small sprig of mint.

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