Poached Pears with Mascarpone Cream

For the home cook who can rise to a challenge, Martin Blunos shares his adventurous restaurant recipe
By Martin Blunos
Poached Pears with Mascarpone Cream
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 1 hour 20 minutes
  • Effort: medium


For the pears

  • 4 Comice pears
  • 600 ml water
  • 150 g caster sugar
  • 1/2 cinnamon stick
  • 1 vanilla pod
  • 1/2 lemon, rind and juice

For the foam

  • 3 large egg yolks
  • 5 tbsp caster sugar
  • 3 tbsp reduced cold pear syrup
  • 1 tbsp poire william liqueur
  • 2 tbsp whipping cream

For the berries

  • 250 g wild berries
  • 3-4 tbsp caster sugar
  • squeeze lemons

For the mascarpone cream

  • 150 ml single cream
  • 1 tsp cider vinegar
  • 1 tbsp poire william liqueur
  • 1 tsp vanilla extract
  • 75 g caster sugar
  • 250 g mascarpone
  • toasted almonds


1. Peel the pears but leave the stalks intact. Place in a saucepan with the water, sugar, cinnamon, vanilla and lemon juice and rind. Simmer for 5-6 minutes, until tender. Leave to cool in the syrup. Remove the pears and drain.

2. Return the syrup to the heat and simmer for a further 4-5 minutes, until reduced by two thirds. Leave to cool.

3. Place all the ingredients for the foam together in a bowl set over a saucepan of barely simmering water and whisk until thick and foamy. Remove from the heat and continue to whisk until cool.

4. Put the berries in a food processor and liquidise. Pass through a fine sieve and add the sugar and lemon juice to taste.

5. For the mascarpone cream, mix the cream, vinegar, liqueur, vanilla extract and caster sugar together in a bowl and beat until smooth.

6. Whisk the mascarpone until light in a clean bowl and then fold this into the cream mixture.

7. Place a spoonful of the mascarpone cream on to the centre of each plate.

8. Cut the pears in half. Remove the core and cut into slices, leaving the stem intact. Fan the pear out on to the cream.

9. Spoon over the Poires William foam. Dot around the berry puree and caramelise with a blowtorch.

10. Scatter with toasted almonds and serve.

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