Ginger-sautéed pears with iced mascarpone

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Preparation info
  • For

    four

    • Difficulty

      Easy

Appears in
The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

Pears, the definitive winter fruit, gently cooked with ginger and butter make a perfect winter dessert. We use a shop-bought jar of ginger pieces in syrup, sold as ‘ginger nuts’. They are very sweet, a little spicy and somehow nostalgic. The iced mascarpone, light and creamy in its raw state, is rich and dense and melts into the gingery syrup at its own pace.