Poached pears with honey mascarpone & hazelnut crumble
Perfect Winter dessert
2 Tablespoons honey, plus 1 tablespoon extra
⅓ Cup hazelnuts, roughly chopped
5 SEASONS FRESH
4 Pears, quartered and core removed
Zest of 1 orange or lemon
2 Teaspoons olive oil
1 Cinnamon quill
3 Star anise
2 Tablespoons plain flour
2 Tablespoons brown sugar
¼ Teaspoon ground cinnamon
200mL Red wine
Combine cinnamon quill, star anise, 2 tablespoons honey, red wine and pears in a saucepan. Top up with water if required to cover fruit.
Bring to a simmer, cover with a cartouche (circle of baking paper) to help keep the fruit below the surface of the liquid. Simmer gently for 10-15 minutes or until pears can easily be pierced with a knife.
Combine mascarpone, remaining one tablespoon honey and citrus zest in a bowl.
Combine hazelnuts, flour, sugar, cinnamon and oil in a small bowl. Mix to form a crumble consistency. Tip mixture into a dry frying pan and cook over medium-high heat, stirring, until golden and fragrant. Allow to cool.
Serve poached pears with honey mascarpone and hazelnut crumble.
Recipe from Sprout Cooking School