Ginger-sautéed pears with iced mascarpone

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.