Poached pears with honey mascarpone & hazelnut crumble


Poached pears with honey mascarpone & hazelnut crumble

Perfect Winter dessert


2 Tablespoons honey, plus 1 tablespoon extra
⅓ Cup hazelnuts, roughly chopped

4 Pears, quartered and core removed
Zest of 1 orange or lemon
2 Teaspoons olive oil

200g Mascarpone

1 Cinnamon quill
3 Star anise
2 Tablespoons plain flour
2 Tablespoons brown sugar
¼ Teaspoon ground cinnamon

Liquor Store
200mL Red wine


  1. Combine cinnamon quill, star anise, 2 tablespoons honey, red wine and pears in a saucepan. Top up with water if required to cover fruit.

  2. 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.

  3. Combine mascarpone, remaining one tablespoon honey and citrus zest in a bowl.

  4. 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.

  5. Serve poached pears with honey mascarpone and hazelnut crumble.

Recipe from Sprout Cooking School

FREE Coffee at San Churro


Available all day, every day between 11th - 24th August to el SOCIAL members. Sign up in store to redeem. Terms & conditions apply


Get brave in the eyeshadow department and paint your peepers in bright hues for spring. Here’s how to ace the latest eye makeup colour trends.

We're here to help

Please note, due to COVID-19 certain centre services are currently unavailable