Ginger-sautéed pears with iced mascarpone


Preparation info

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Appears in

The Café Paradiso Cookbook

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.


  • 2 egg yolks
  • 80 g icing sugar
  • 225 g mascarpone
  • 2 drops vanilla essence
  • 6 ripe but firm pears
  • 4 walnut-sized lumps of ginger in syrup
  • 80 g butter
  • 60 mls white wine
  • juice of ½ lemon


BEAT THE EGG YOLKS with the sugar until creamy, then beat in the mascarpone and vanilla. To freeze this you will get a slightly softer texture using an ice cream machine, though it will always be dense so the difference isn’t as much as usual.

Slice the pears into six segments and take out the cores and seeds. Slice the ginger thinly. Melt the butter in a heavy, wide frying pan and cook the pears and ginger over a low to moderate heat, turning them occasionally, until the pears have softened a little and begun to brown at the edges. This will take between five and ten minutes, depending on the pears. Now pour in the wine, lemon juice and three tablespoons of the ginger syrup. Allow it to boil for only a few seconds before sharing out the pear slices and their sauce. Serve a scoop of the iced mascarpone with each portion.