Recipes for the whole family

An aromatic Christmas dessert that makes the traditional mascarpone cream special.

Spiced pears in maple syrup with mascarpone cream and macadamia nut brittle are not a party dessert but a true explosion of flavors that will leave everyone speechless.

Spiced pears in maple syrup with mascarpone cream

Pere speziate allo sciroppo d'acero con crema al mascarpone - ricetta

1 hour

Dessert

Low difficulty

4 servings

Ingredients

For the pears:
5 Abate pears
30 g of butter
1 teaspoon ground cinnamon
1 teaspoon star anise powder
80 g of MapleFarm Pure Maple Syrup – Dark

For the mascarpone cream:
250 g of mascarpone
20 g of MapleFarm Maple Sugar

For the crunch:

75 g shelled macadamia nuts
40g of MapleFarm Pure Maple Syrup – Dark
75 g light brown sugar
20 ml of water
15 g of butter

To decorate:

1 sprig of currants

Instructions

To prepare the brittle, break the Macadamia nuts and toast them in a pan without adding fat, until they are colored and crunchy.
In a saucepan, bring the maple syrup with the sugar, water and butter to the boil, let it caramelize for a few minutes, then add the toasted walnuts and turn off the heat.
Mix well and when the mixture has stopped boiling, transfer it onto a baking tray lined with baking paper, spreading it well until it forms a uniform and compact layer.
Let the brittle cool completely, first at room temperature and then in the fridge, then break it into coarse pieces.
Peel the pears, remove the core and cut them into cubes. Melt the butter in a saucepan, add the pears, spices and maple syrup and cook for about 10 minutes, allowing the cooking juices to retreat. When they are caramelized, turn off the heat and let them cool.
Work the mascarpone and maple sugar with an electric whisk. Transfer the mixture into a piping bag with a round tip and leave to rest in the fridge until ready to use.
When serving, assemble the glasses with a couple of spoonfuls of pears, a dollop of mascarpone cream, the macadamia nut brittle and some redcurrants.