Mascarpone with Baked Pears
The firm texture of baked pears makes an interesting contrast to the creamy mascarpone. Serve with hot spiced rum for a romantic dessert for two.
INGREDIENTS | SERVES 2
- 4–6 firm ripe pears
- ⅛ teaspoon nutmeg
- ¾ cup apple juice
- ¼ teaspoon cinnamon, or to taste
- 8 ounces mascarpone
- ¼ cup corn syrup
- 3 teaspoons rum
Preheat oven to 350°F. Cut the pears in half, remove the stems and seeds, and cut into bite-sized chunks. Place in a 9″ × 9″ shallow glass dish and pour the apple juice over. Bake for 30 minutes.
Combine the mascarpone and corn syrup in a metal bowl and place on top of a saucepan half-filled with simmering water. Melt the mixture on low to medium-low heat, stirring frequently and making sure that it doesn't boil.
When the mascarpone has melted and the fondue has the texture of custard, stir in the nutmeg, cinnamon, and rum.
Transfer the fondue mixture to a dessert fondue pot and keep warm on low heat over a candle.
Use dipping forks to spear the baked pear chunks and dip into the fondue.
Olive Oil Types
Sometimes called “liquid gold,” olive oil is valued for both its delicate flavor and its nutritional properties. There are three main types of olive oil. Both virgin and extra-virgin olive oil are made by a process known as cold-pressing, which reduces the acidity. The acidity level of virgin olive oil cannot exceed 3 percent, while extra-virgin olive oil has an acidity level of less than 1 percent. The intense flavor of virgin and extra-virgin olive oils makes them an excellent choice for salad dressings and drizzling on bread. However, regular olive oil should be used in cooking, as it has a higher smoking point.
