Being a fan of puddings, desserts and generally all things treat-like, I love to serve a sweet course to finish a meal. The nice thing about this dessert is that it is sweet without being sickly, and all those who try to refuse dessert because they are ‘just too full’ (wimps!) can be persuaded to partake because, well, it’s only a little fruit and cheese after all.
The classic combination of pears, red wine and mascarpone is built upon by the addition of heady spices, the result being quite delicious. This is a classic and never fails to impress. I usually double the recipe—that way I have a couple of spares if any of the pears look a little less than perfect after cooking, and these keep well in the fridge for about a week—serve leftovers cold, sliced over vanilla ice-cream. These are great when made the day before as it gives the flavours plenty of time to develop, and it is super easy to simply heat and fill the pears just prior to serving.