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Prep time
15 minutes
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Cook time
30 minutes
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Serves
8
Author Notes
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
Ingredients
- For the grilled pears,
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8
Forelle Pears, halved
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1/2 cup
Brown Sugar
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3 cups
Water
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4 tablespoons
Butter
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4 teaspoons
Mascavado Sugar
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4 tablespoons
Vanilla Vodka
- To serve,
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1 1/2 cups
Oats
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1/2 cup
Almond Butter
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1/4 cup
Maple Syrup
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1 teaspoon
Vanilla Extract
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1 cup
Mascarpone
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1
Lemon, zested
Directions
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For the grilled pears, add the apple halves, water and brown sugar to a sauce pan.
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Lightly poach the pears for 5 minutes, until the edges are slightly soft.
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Drain the pears in a sieve making sure to get rid of all the water.
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Add the butter, sugar to a heavy based grill pan.
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Place the pears cut side down on the grilled and pour over the vodka.
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Flambé the pears for 2 minutes before removing from the pan.
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For the oat crumble, mix the oats, maple syrup and vanilla until the oat flakes are coated.
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Place oat mixture on a lined baking tray and bake at 180°C for 10 minutes, until toasty.
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For the lemon scented mascarpone, fold the lemon zest into the mascarpone.
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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.
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