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

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

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  • 6
  • Easy
  • 20 minutes
  • 40 minutes
  • Bergsig Gewürztraminer 2015
  • Buy Ingredients Here


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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