Name: Drunken fruits with poached pear and mascarpone
Yield: Serves 8
Ingredients: 250 g mascarpone; 500 g mixed dried fruits, such as prunes, apricots, figs and cranberries (not ready-to-eat); grated zest of 2 lemons; caster sugar; 250 g sugar; 4 ripe but firm pears; 150 ml dark rum or brandy

Preparation info

Serves
8

Difficulty
Easy

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.

Ingredients

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

Dessert
Winter
Gluten-free
Vegan

Method

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of