Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramelized nuts
Mascarpone cream
How it's done
Bring the wine to the boil in a tall pan along with all the other ingredients up to and including star anise. Reduce the heat. Peel the pears, leaving the stalks attached, add to the pan. Cook over a low heat for approx. 20 mins. until the pears take on some colour. Remove the pears, cover and set aside. Reduce the liquid to a syrupy consistency, leave to cool.
Caramelized nuts
Heat the nuts, sugar and butter in a pan, swirling the pan occasionally until the nuts caramelize, season with salt. Spread the nuts on a sheet of baking paper, leave to cool.
Mascarpone cream
Combine the mascarpone, yoghurt, honey and vanilla.
To serve
Spoon half of the cream onto small plates, arrange the pears on top. Sprinkle with the nuts. Serve with the syrup and the remainder of the cream.
| Note: | The best pairing for this dessert is a light red wine (e.g. Pinot Noir) or a ready-made mulled wine (e.g. Heisser Hirsch). |
|---|---|
| Tip: | Garnish with rosemary, thyme or mint, depending on the season. |
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