Mascarpone & Pear Pots

Mascarpone & Pear Pots

Pears are undeniably one of my favourite fruits. Whether eating them fresh or in a dessert, I love pears! This recipe is reminiscent of cheesecake but a little bit more grown-up. Laced with ginger and adorned with shards of brandy snaps, these little pots are delectable!

Mascarpone & Pear Pots
Makes 4

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for the caramelised pear

  • 30g light brown soft sugar
  • 2 tablespoons water
  • 300g pears (e.g. Conference, Concorde or William), peeled, cored, quartered and each quarter cut into 5mm slices

for the brandy snap shards

  • 25g unsalted butter
  • 25g demerara sugar
  • 25g golden syrup
  • 25g plain flour, sifted
  • ¼ teaspoon ground ginger

for the mascarpone cream

  • 250g mascarpone
  • 150ml double cream
  • 60ml syrup from a jar of stem ginger


For the pear: place the sugar and water in a saucepan over a medium heat and stir until the sugar has dissolved. Add the sliced pear and cook, bubbling gently, for 45 minutes until the pear is tender and translucent. If the pan starts to dry out during cooking, add a tablespoon of water and stir through. Once cooked, transfer the pear to a bowl and leave to cool.

For the brandy snaps: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line two baking trays with non-stick baking paper. Place the butter, sugar and syrup in a saucepan and melt together over a medium heat, stirring. Remove from the heat and add the flour and ginger, mix to form a smooth paste.

Place four teaspoonfuls of the mixture on each tray, spacing well apart, and bake in the preheated oven for 10-12 minutes until the mixture has spread, is golden brown and lacy. Leave to cool on the trays then break into shards.

For the mascarpone: place the mascarpone, cream and syrup in a mixing bowl and beat together using an electric mixer (handheld or freestanding) until the mixture is glossy and begins to hold its shape (take care not to overbeat). Divide the mixture between four small glasses (each at least 150ml in volume) and chill until ready to serve.

To serve: top each glass with the caramelised pear and decorate with the brandy snap shards.


One response to “Mascarpone & Pear Pots

  • Jeanette

    Only recently discovered your blog and this is the first recipe I’ve tried. I don’t think I got the pears quite right, but yummy nonetheless. Will definitely try it again.

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