Clean, Fresh, Delicious…

We had this dessert at a neighbours house last summer after dinner outdoors in their rustic, tuscan inspired garden complete with big white market umbrellas and olive trees…this dessert was perfect for the season with beautiful pops of flavour from the berries and the sweetness of the poached pears.  In winter I’d just poach the pears and serve alone or with some season fruits which have been baked in the oven, serve with mascarpone and custard.

Place the platter of fruit in the middle of the table and let people spoon some of each fruit into their bowl (don’t forget to spoon some of the poaching mixture on top of the pears),  top with a large spoonful of italian mascarpone or thick yoghurt…or you can mix the mascarpone with some whipped cream or mix some vanilla bean paste through it if you don’t like it on it’s own.

mas·car·po·ne/ˌmäskärˈpōn(e)/

Noun:
A soft, mild Italian cream cheese.

Poached Pears
………………………
1 1/3 cups (295 g) caster sugar
2 cloves
1 star anise
1 stick cinnamon
4 firm beurre bosc pears, peeled
Place 2 cups (500ml) water in a heavy based saucepan with the sugar, cloves, star anise and cinnamon stick.  Gently add the pears.  Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until the pears are just tender.

Recipe from “Recipes From My Mothers Kitchen”

Catherine x

7 Comments

  1. alison abbott

    Your photos always inspire me Catherine. Now I'm motivated to get my "new" camera out again and start learning. The iphone is just so gosh, darn easy…BTW the new {haven't visited for a bit} about me photo is adorable!
    Alison

  2. noreen

    Wow, Catherine, your photos with the pretty labels are amazing! Also thank you for defining mascarpone – I didn't know what it was. Looks just delicious. (You need to frame those pictures.) Happy weekend, N.

  3. tina

    I LOVE your photos. They always make me want to run to the market, buy the best ingredients, cook and the devour it.

    I've not ever done a recipe/food post… you definitely inspire me. Now, all I have to get over is that it might not be as good as yours:) xx

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