Caramelised Saffron Pears & Served with Vanilla Mascarpone Cream

Recipe provided by: Sunrise

Served with vanilla mascarpone cream. Could anything be more mouth-watering than this? Chef Darren Simpson shows you step-by-step how to prepare the pears, the caramel and the mascarpone cream.


The pears

2 pears peeled, cored & cut in half
300 ml white wine
300 ml water
1 small sprig of basil
1 small pinch of saffron
1/2 vanilla pod split & seeds scraped out
1 small strip of lemon zest
1 small strip of orange zest

The mascarpone cream

3 tbsp of mascarpone
1/2 egg yolk
1 tbsp of sugar
1/2 vanilla pod split & seeds scraped out
The caramel
4 tbsp of brown sugar
1 juice of one orange passed though a fine sieve


1. In a pot that will accommodate the pears bring the wine, water, saffron, zests & saffron up to a simmer, pop in the pears & simmer for 5 minutes till cooked check this by inserting a knife, allow the pears to cool.

2. To make the mascarpone cream: whisk the egg yolk with the sugar till pale yellow. Add the mascarpone & whisk till smooth.

3. To make the caramel: in a hot pan stir the sugar till it dissolves and starts to caramelise, add the orange juice, bring to the boil and reduce to a sauce consistency and cool.

4. Place the pears in a serving bowl, pour over some of the caramel sauce, add a nice dollop of the mascarpone cream & garnish with a mint sprig.


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