Autumn seems a fitting season to enjoy a delicious dessert of cinnamon poached pears with a rich blackberry and amaretti biscuit cream.
- 5 conference pears
- 2 vanilla pods
- 750ml red wine, we recommend either Grenache or shiraz
- 200g coconut palm sugar
- 2 cinnamon sticks
- 10 amaretti biscuits
- 1 punnet of blackberries
- 50g mascarpone cheese
Peel the pears leaving the stork in. Next, pour the wine in a large but shallow saucepan. Add the pears, split vanilla pods and the cinnamon and cover with a lid.
Simmer the pears until soft enough to be easily pierced through the middle with a knife. Remove the pan from the heat and put the pears to one side.
Add the sugar to the pan and reduce the syrup down until it thickens.
In a bowl, whip the mascarpone cheese. It will go from firm to a double cream-like consistency to firm again, at this point it will hold the next step.
In the same bowl, crumble five amaretti biscuits and put in the blackberries – leaving a couple for garnish. Gently fold the ingredients with the cream.
Serve the poached pears with a scoop of amaretti cream and drizzle over two tablespoons of the sugar syrup. Garnish with the biscuit crumble and remaining blackberries.