Serves 4
4 ripe pears
60 grams (¼ cup) butter
Ground cinnamon
Drizzle of honey
Store-bought caramel sauce
Oat crumble -
120 grams (1 cup) flour
30 grams (⅓ cup) oats
40 grams (¼ cup) sliced almonds
110 grams (½ cup) brown sugar
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cardamom
115 grams (½ cup) cold and cubed
Vanilla mascarpone-
250 grams (1 cup) mascarpone
45 grams (6 tablespoons) powdered sugar
1 teaspoon vanilla extract
Preheat the oven to 190 C (375 F, Gas Mark 5) and line two baking trays with parchment paper.
Cut the stems and bottoms off of the pears. Halve the pears and scoop out the middle with a melon baller. Place cut-side up on the baking tray, and add half a tablespoon of butter in the middle of each pear. Dust the pears with cinnamon, and then drizzle with honey. Place the tray on the upper rack of the oven and bake for 20-25 minutes, until the pears are tender.
Add all of the ingredients for the oat crumble into a large bowl. Mix together with your hands, breaking up the large pieces of butter. Scatter the oat crumble across the second baking tray and bake on the lower rack of the oven for 15-20 minutes, until golden brown.
Meanwhile, add the mascarpone, powdered sugar, and vanilla extract to an electric mixing bowl and whip on high for 2 minutes. Place vanilla mascarpone in the fridge to cool until you are ready to serve.
Place two pear halves on each plate, along with a scoop of vanilla mascarpone and garnish with oat crumble. Warm salted caramel sauce up in the microwave and drizzle the caramel on the pear.
