Grilled Pears with Lemon Scented Mascarpone & Baked Oat Crumble

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

Serves: 8
Prep time: 15 min
Cook time: 30 min


For the grilled pears,

  • 8 Forelle Pears, halved
  • 1/2 cup Brown Sugar
  • 3 cups Water
  • 4 tablespoons Butter
  • 4 teaspoons Mascavado Sugar
  • 4 tablespoons Vanilla Vodka

To serve,

  • 1 1/2 cups Oats
  • 1/2 cup Almond Butter
  • 1/4 cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 cup Mascarpone
  • 1 Lemon, zested
In This Recipe


  1. For the grilled pears, add the apple halves, water and brown sugar to a sauce pan.
  2. Lightly poach the pears for 5 minutes, until the edges are slightly soft.
  3. Drain the pears in a sieve making sure to get rid of all the water.
  4. Add the butter, sugar to a heavy based grill pan.
  5. Place the pears cut side down on the grilled and pour over the vodka.
  6. Flambé the pears for 2 minutes before removing from the pan.
  7. For the oat crumble, mix the oats, maple syrup and vanilla until the oat flakes are coated.
  8. Place oat mixture on a lined baking tray and bake at 180°C for 10 minutes, until toasty.
  9. For the lemon scented mascarpone, fold the lemon zest into the mascarpone.
  10. 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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