Caramelised pear salad

Recipe from: 5/1/2004 12:00:00 AM

Ingredients 7
Servings 1


Serving Change
  • 6
    large, ripe pears
  • 150
    castor sugar
  • 150
    medium-cream sherry
  • 200
    mascarpone cheese
  • 1
    vanilla pod, the seeds
  • rocket leaves, to serve
  • 6
    thin slices toasted French loaf


Preheat oven to 180°C.
Cut pears in half and core, using a melon baler.
Sprinkle the sugar into an ovenproof dish, place over a medium heat to caramelise.
Remove from the heat as soon as it reaches a medium brown colour and quickly place the pears, cut side down in the caramel.
Bake until soft, about 20 to 25 minutes.
Carefully transfer the pears to a plate.
Add the sherry to the pan filled with the caramel and place over a medium heat.
Bring to the boil, stirring to dissolve any leftover caramel and boil rapidly until reduced and syrupy, then set aside.
Mix the mascarpone and vanilla together and fill the pears with the mixture.Heat through and serve the pears with toaste on a bed of rocket and spoon the caramel sauce over the top.

Read more on: bake  |  fruit


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