Poached pears never fail to impress as a simple autumn dessert especially when accompanied with almond crumble
- 4 Pears, peeled, bottom sliced flat & core removed from underneath
- 200ml White Wine
- 1 Star Anise
- 1 Cinnamon Stick
- 1 tbsp. Sugar
- 3 tbls Marscapone
- 2 tsp Icing Sugar
- 100g Almonds
- 80g Sugar
- 50g Butter
- Poach the pears with the wine, sugar & spices for 10 mins until you can just about get a sharp knife through them. Lift out the pears and reduce the syrup that’s been created. Let cool.
- Whizz almonds, sugar and butter in food processor & bake on parchment at 160C for 10-15 mins
- To assemble:
- Pipe the mascarpone mix into the core cavity, from underneath. Place on a plate with a tbls of the syrup and scatter the almond crumble around the pear.