Cider Poached Pears With Ginger And Walnut Mascarpone Recipe

Ingredients

2 cups Crispin Cider Brut (slightly dry cider)

1/2 cup granulated sugar

4 large firm pears

fresh lemon juice

ground cinnamon

125 g mascarpone

a few drops vanilla essence

1tbsp sifted icing sugar

1 tblsp milk

3 tblsp chopped walnuts

2-3 tblsp finely chopped preserved ginger

Preparation

Mix the Cider and sugar in a large frying pan and heat it up slowly until all the sugar is dissolved.Stir if need be. Peel, core and halve the pears then place them in the bubbling syrup, rounded side up.They should fit the pan snugly. Reduce the heat and simmer gently for about 30 min or so until soft but still perfectly shaped.Once cooked, remove the pears from the syrup and put in a shallow serving dish. Taste the syrup, if it is too sweet add a dash of lemon juice. Heat again until syrupy and pour over the pears, dust lightly with cinnamon. Whisk the mascarpone, vanilla, icing sugar and milk. (it takes longer than regular cream). Fold in walnuts and ginger and refrigerate until ready to serve.