Maple syrup spiced pears with mascarpone cream
Three preparations, one glass
Diced Abate pears caramelized in butter with cinnamon, star anise, and maple syrup. Mascarpone whipped with maple sugar. Crunchy toasted and caramelized Macadamia nuts.
Assemble at the last minute, topped with a few red currants.
1 hour
Preparation time
Dessert
Category
Low
Difficulty
4 servings
Servings
What is needed
Serves 4 small glasses.
5 Abate pears
30 g butter (pears)
1 teaspoon ground cinnamon (pears)
1 teaspoon ground star anise (for pears)
80 g of Pure Dark maple syrup (pears)
250g mascarpone cheese
20 g maple sugar (cream)
75 g shelled Macadamia nuts (crunchy)
40 g Pure Maple Syrup Dark (robust)
75g light muscovado sugar
20 ml of water (crisp)
15g butter (crispy)
1 sprig of redcurrants for decoration
Seven steps
Toast the walnuts
Break the Macadamia nuts and toast them in a dry pan until golden and crispy.
Caramel
In a small saucepan, bring maple syrup, sugar, water, and butter to a boil. Let it caramelize for a few minutes, then add the toasted walnuts and turn off the heat.
Roll out
Mix well and, when it stops boiling, transfer to a baking sheet lined with parchment paper, spreading it into a uniform and compact layer.
Chop
Allow to cool completely, first at room temperature and then in the fridge, then break into coarse pieces.
The pears
Peel them, remove the core, and cut them into cubes. Melt the butter in a saucepan, add pears, spices, and maple syrup, and cook for about 10 minutes until the liquid reduces. Once caramelized, turn off the heat and let cool.
Mascarpone
Using electric beaters, cream it with the maple sugar, transfer it to a piping bag with a round nozzle, and refrigerate.
Assemble
To serve: a couple of spoons of pears, a dollop of cream, the Macadamia brittle, and a few red currants.
Two things to know
Nougat breaks when cold. When lukewarm, it bends instead of breaking, and you need a shard for the glass.
Assemble at the last minute. When in contact with the pears, the nougat melts within a few minutes.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up during cooking and stands out in a dough.
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