Drunken fruits with poached pear and mascarpone

Preparation info
  • Serves


    • Difficulty


Appears in
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Search out a good mascarpone from an Italian deli for this. You’ll find that it is much less bland than the mascarpone sold in supermarkets. Serve with Brittany sablés or Cinnamon biscuits, if you like.


  • 250 g sugar
  • 4 ripe but firm pears
  • 150 ml dark rum</


Put the sugar in a saucepan large enough to hold the pears comfortably. Add 1.5 litres of water and bring to the boil, stirring to dissolve the sugar. Peel the pears and add to the syrup; it should cover them completely. Simmer gently for about 20 minutes or until the pears are just tender - test w