A fond memory I have of my late granny was eating lemony poached pears with generous dollop of ice cream. I decided to develop a recipe dedicated to the feeling I used to get while eating that. —Chiara Turilli
For the grilled pears,
Forelle Pears, halved
1 1/2 cups
In This Recipe
For the grilled pears, add the apple halves, water and brown sugar to a sauce pan.
Lightly poach the pears for 5 minutes, until the edges are slightly soft.
Drain the pears in a sieve making sure to get rid of all the water.
Add the butter, sugar to a heavy based grill pan.
Place the pears cut side down on the grilled and pour over the vodka.
Flambé the pears for 2 minutes before removing from the pan.
For the oat crumble, mix the oats, maple syrup and vanilla until the oat flakes are coated.
Place oat mixture on a lined baking tray and bake at 180°C for 10 minutes, until toasty.
For the lemon scented mascarpone, fold the lemon zest into the mascarpone.
To serve, dollop a generous spoonful of mascarpone and smear it onto a plate. Top with two pear halves and sprinkle with oat crumble and drizzle a little maple syrup for good measure.