If, like me, you’re a sucker for mulled wine, this is a dessert I promise you’ll enjoy. In fact, you can use mulled wine in place of the ingredients I’ve listed for the poaching liquid. As you gently poach the pears, the evocative aroma of the spiced wine fills the kitchen – perfect for getting you in the mood for the festive season.
The contrast between the crunchy cinnamon streusel and the delicate poached pears, with their subtle flavour and soft texture, works really well. The mascarpone, enhanced with honey and vanilla, adds an indulgent touch and another dimension of flavour.
One of the great things about this dessert is that you can prepare each component up to a day in advance and throw it all together just before serving. The pears, poaching syrup and mascarpone need to be covered and stored in the fridge and you can store the streusel at room temperature in an airtight container. As this isn’t a heavy dessert, it’s a good choice to follow a hearty winter meal.