Toffee pears with saffron and honey mascarpone

Hot toffee-coated pears, rich caramel sauce and a dreamy saffron cream make this dynamic dessert from Frank Bordoni a sure-fire success
By Frank Bordoni
Toffee pears with saffron and honey mascarpone
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 large pears
  • juice of 1/2 lemons
  • 30 g caster sugar
  • 400 g mascarpone
  • 150 g clear honey

For the poaching syrup:

  • 500 ml water
  • 250 g caster sugar
  • pinch of strands saffron

For the caramel sauce:

  • 80 g caster sugar
  • 40 g unsalted butter
  • 350 ml poaching liquid


1. Peel the pears and place in enough water to cover with a dash of lemon to prevent them from discolouring.

2. Pour the water and caster sugar for the poaching syrup into a saucepan and bring to the boil. Add the pears, cover the surface of the water with a circle of greaseproof paper and bring back to the boil. Simmer for 5 minutes. Remove about 100ml of this hot syrup, add the saffron to it and set aside.

3. Remove the pears from the heat and leave to cool in the liquid. When cool, remove the pears from the syrup. Slice the pears from the stalk down to get three good flat oval slices from each pear and lay onto a grill tray or baking sheet. Sprinkle over with caster sugar and place under a hot grill or caramelise using a blowtorch.

4. In a large bowl mix together the mascarpone cheese, honey and saffron syrup.

5. To make the caramel sauce, place the sugar and butter in a pan and cook over a moderate heat. The sugar and butter will form a rich thick caramel. Add the poaching liquid and remove from the heat.

6. To serve, place the toffee pears on a plate and spoon over the caramel sauce. Add a good dollop of the honey and saffron mascarpone and serve immediately.

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