Average: 4.8 (3 votes)


4 pears
110g (1/2 cup) caster sugar
50g almond flakes, toasted
150g mascarpone
1 tbsp honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 220C (425F).

Peel, core and quarter pears. Lay cut side down on a baking tray, sprinkle generously with caster sugar.

Bake in preheated oven for 15–20 minutes, turning occasionally.

Mix mascarpone with honey.

Place 4 pear quarters in each bowl, sprinkle with almond flakes and serve with honey mascarpone.