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Dhruv Baker's wine poached pears with blackberries, mascarpone & almonds
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4 Rocha or Conference pears
375ml dry white wine
25g caster sugar
1 vanilla pod, split lengthways and seeds scraped
Pared zest and juice 1 large lemon
6 tbsp mascarpone
4 tbsp toasted flaked almonds
1. Peel the pears leaving the stalks intact. Then, using a teaspoon or melon baller, scoop out the core from the base of each. Cut a thin slice from the base so they stand upright.
2. Warm the wine and 175ml cold water in a saucepan over a medium heat, then add the sugar, stirring until dissolved. Add the lemon zest and juice before adding the vanilla pod and seeds. Bring to the boil, then add the pears and cover with a circle of baking parchment.
3. Reduce the heat and simmer gently for 10 minutes. Then remove from the heat and leave to cool completely in the poaching liquid.
Typical values per serving: