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Rose-and-ginger poached pears with mascarpone and crushed biscotti

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Rose-and-ginger poached pears with mascarpone and crushed biscotti

40 minutes

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Rose-and-ginger poached pears with mascarpone and crushed biscotti

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 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.

Browse more fruity desserts here.