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Prep Time: 00:20
Servings: 6
Cooking Time: 00:25
Ingredients
- 6 - large, ripe pears
- 150g - castor sugar
- 100ml - medium cream sherry
- 200g - mascarpone cheese
- - rocket leaves
- 6 - slices bruschetta
Method
Spoiler alert: It's so much easier to prepare than it looks!
Preheat the oven and halve the pears. Heat the sugar in an ovenproof casserole or roasting dish to melt and caramelise it. Once caramelised, immediately remove from the stove plate.
Place the pears in the caramelised sugar, cut side down, and bake in the oven for about 20-25 minutes. Then carefully remove the pears and arrange them on a serving plate.
Add the sherry to the caramelised sugar and stir until dissolved, then heat the mixture to boiling point and reduce to a syrupy consistency.
Spoon the mascarpone into the pears, pour the syrup over and serve with rocket leaves. If you like, you can serve Parma ham with the salad too.
Place the pears in the caramelised sugar, cut side down, and bake in the oven for about 20-25 minutes. Then carefully remove the pears and arrange them on a serving plate.
Add the sherry to the caramelised sugar and stir until dissolved, then heat the mixture to boiling point and reduce to a syrupy consistency.
Spoon the mascarpone into the pears, pour the syrup over and serve with rocket leaves. If you like, you can serve Parma ham with the salad too.
