Pears stuffed with an amaretti biscuit crumble and finished with an orange scented mascarpone
Pre heat the oven to 190'C.
Cut the pears in half and scoop the stone of the middle out.
Place the caster sugar in a large saucepan and leave on a medium heat until the sugar forms a caramel. This should take no longer than 5 minutes. Keep swirling the pan to ensure all of sugar has melted.
At this point add the pears to the pan flat side down for one minutes to give them some colour. Add the cinnamon stick and the marsala after 2 minutes. Be aware that it will bubble rapidly. Keep the pears on a heat. Add the orange juice. If the pears are not completely covered, add some water. Keeping the pears flat side down, cook until all of the liquid has reduced right down until it's a thick syrup. When the syrup is thick and caramel like, turn the pears over.
Place all the ingredients in the food processor and quickly pulse to form a rough paste.
Scoop a small tablespoon of the mix into the hollow part of the pear.
Place the pears in the oven for 10 minutes to toast the top of the crumble.
Pour the mascarpone into a bowl. Zest the orange into the mascarpone. Scrape the vanilla seeds into the mascarpone and add the caster sugar. Mix well.
Serve the pears piping hot with a big dollop of the orange mascarpone. Finish the plate with a drizzle of caramel left in the pan from the pears and a generous sprinkle of icing sugar.
«Rather than use the orange juice, add red wine. This makes a perfect dinner party dish.»