This recipe for baked pears with mascarpone cream is from the cookbook, “Everyday to Entertaining“, by Meredith Deeds and Carla Snyder.
Meredith Deeds and Carla Snyder note:
We just love pears. Maybe it’s because we relate to the way they’re shaped. Or maybe it’s because they’re delicious eaten out of hand and are even more so when baked. In this recipe, we let the oven do all the work. The heat concentrates the sugar and tenderizes the sometimes tough specimens to an al dente-like texture. Add rich and creamy mascarpone cheese, and you have a classic yet easy dessert on your hands. We think that’s the best kind!
We hope you enjoy this baked pears with Mascarpone cream recipe!
Baked Pears with Mascarpone Cream
Featured Recipe From: Everyday to Entertaining: 200 Sensational Recipes That Transform from Casual to Elegant
Yield: Serves 6
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
- Melon baller
- 8-cup (2 L) baking dish, buttered
- 3 large ripe Bartlett or Anjou pears
- 2 tbsp unsalted butter (30 mL)
- 1/3 cup packed brown sugar (75 mL)
- 3 tbsp freshly squeezed lemon juice (45 mL)
- Pinch salt
- 2/3 cup mascarpone cheese (150 mL)
- 1/4 tsp vanilla extract (1 mL)
- Confectioner's (icing) sugar
1. Preheat oven to 375°F (190°C). Peel pears and cut in half lengthwise. Scoop out cores with a melon baller, leaving stems intact. Arrange pears in prepared dish, cut side up, in one layer. Divide butter over top. Sprinkle brown sugar over pears. Drizzle lemon juice and salt over all.
2. Bake pears in preheated oven for about 20 minutes or until they begin to soften. Turn pears over and bake for 15 minutes more or until tip of a knife easily penetrates pear. Transfer pears to a plate, reserving juices, and cover to keep warm.
3. In a medium bowl, combine mascarpone cheese and pear cooking juices. Mix well and taste. Add more brown sugar or lemon juice to taste, if necessary.
4. Arrange warm pears on serving plates with a dollop of mascarpone cream. Using a small sieve, sift confectioner's (icing) sugar over pears.
Tip: Not only are pears available year-round, but they ripen after being picked. As long as you buy them a few days before you need to use them, they will be ready when you are. For a lark, try to locate the most beautiful pears in the bin, take them home, and line them up on your kitchen counter to ripen for a few days. That way, they can serve as your own private art installation before they become dessert.
Make Ahead: The pears can be roasted 1 day in advance and kept, covered and refrigerated, along with the mascarpone cream. Bring the pears and cream to room temperature before serving.
Excerpted from Everyday to Entertaining by Meredith Deeds and Carla Snyder © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.