Poached Pear with Salted Caramel & Vanilla Mascarpone

Preparation time 10 minutes Cooking time 15 minutes Serves 4


Poaching liquid

  • 4 firm pears
  • 4 dessert spoons of sugar
  • 2 star anise
  • ½ cinnamon quill
  • 500 mil water

Salted Caramel

  • 300mil pouring cream
  • 75g butter
  • 22 cups white sugar
  • tspn good quality salt


  • 300grams mascarpone
  • icing sugar and vanilla bean paste to taste


Peal pears, set aside, place water sugar, star anise and cinnamon in a saucepan big enough to hold the 4 pears, the poaching liquid should cover the pears. Heat the poaching liquid, stirring to dissolve the sugar until boiling, place pears into boiling poaching liquid and simmer for 10 mins.

Salted Caramel. Place sugar and water into approx 2ltr saucepan, over medium heat bring up to the boil stirring until the sugar dissolves. Increase the heat to high, wash down the side of the saucepan with water using a pastry brush, to ensures there are no sugar crystals, which can crystallise the caramel. Once the sugar syrup has reached the boil leave it until it reaches a deep caramel colour approx 150 degree, this will take about 10 mins. While waiting for the caramel to reach its deep colour, heat butter, cream and salt in another saucepan, until just on the boil. When the caramel reaches its deep colour remove from the heat and slowly poor in the butter, cream mix  whisking to combine. Continue whisking until the mixture settles down. Allow the salted caramel to cool completely.

Divide the mascarpone evenly between 4 serving plates top with poached pear and drizzle with salted caramel.


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