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20 minutes
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Rose-and-ginger poached pears with mascarpone and crushed biscotti
6
Easy
20 minutes
40 minutes
Ingredients
- 200 g sugar
- 2 cinnamon sticks
- 3 star anise
- 1 x 5 cm piece fresh ginger, peeled and sliced
- 2 cups berry or pomegranate juice
- Rose-water, to taste
- 6 pears, peeled
- Woolworths almond biscotti, crushed, for serving
- Mascarpone, for serving
Method
- Simmer the sugar, cinnamon, star anise, ginger, juice and rose-water for 5 minutes.
- Add the pears and poach for 20–30 minutes, or until tender but still firm.
- Serve warm with the crushed biscotti, mascarpone and reduced cooking syrup.
Cook's note: Time tip: You can poach the pears two hours before the party starts. Remove them from the syrup after 35 minutes, cover and set them to the hot poaching syrup for the final five minutes of cooking time.