Serves 8
Pears are perfect poached, baked, grilled or sautéed, or simply wash and eat. Choose firm but ripe pears for this superb dish, perfect for those who want a fruit dessert for Christmas.
90 g unsalted butter, plus 10 g extra
½ cup soft brown sugar
1 teaspoon ground cardamom
¾ cup water
8 ripe pears, peeled, halved and cored (see Tips)
¼ cup dark rum
mascarpone cheese, to serve
Preheat the oven to 220°C. Melt the butter in a saucepan over a moderate heat and stir in the sugar, cardamom and water, until the sugar dissolves.
Arrange the pears in a greased shallow ovenproof baking dish. Spoon over the caramel and toss to coat; dot with the extra butter. Bake in the oven, uncovered, for 30–45 minutes, basting the pears several times with the pan juices. Transfer the pears with a slotted spoon onto 8 dessert plates.
Stir the rum into the syrup until well combined. Scoop a spoonful of mascarpone onto each plate and spoon the syrup over the pears. Serve warm or cold.
TIPS Beurre bosc is an elegant pear with greenish-brown skin that warms to a dark cinnamon brown when ripe. It has a delicate texture and flavour and is an ideal dessert pear for this recipe. Bartlett and packham pears are also suitable.
If oven space is at a premium on Christmas Day, pears can be ready to go into the oven when it’s free of a main dish, or prepare and cook well ahead.
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