Corona virus lock down have given me the opportunities to demonstrate grace and my culinary skill. Chocolate, after all tastes delicious and we can enjoy consuming it. It has flavour that helps safeguard the body against aging and heart disease.
Mascarpone and pear are a great combination, it not only sweet to the soul but an opportunity that I have discovered its delicious fruity and goodness moist of mascarpone produce enticing sparks with each mouth full bite make it a beautiful life to enjoy.
3 pears, chopped
250 g mascarpone cheese
225 g plain flour
200 g castor sugar
100 g butter
150 ml skim milk
1 1/2 Tsp baking powder
1 Tsp Vanilla extract
Pinch of salt
Pear caramel sauce (OPT)
2 pears, cored, sliced
180 g light brown sugar
60 ml water
115 g unsalted butter
60 ml thickened cream
1 Ts vanilla extract
pinch of pink salt
Make the caramel sauce
In a large pot, add sugar and water cook over medium heat until sugar dissolves; about 5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.
Increase heat to medium high, add pears and cook pears and sauce, swirling the pan occasionally, until it is amber coloured; about 8 minutes. Now add butter, it will bubble and sputter, lightly stir to melt, do not scrape the sides of the pan.
Once butter melted, remove from the heat and add vanilla, cream and salt. It will bubble again but will calm quickly. Stir to combine. Let cool before using or transferring to a jar and refrigerate for storage.
Preheat 180 degrees C. Grease bundt pan. Beat eggs and sugar until light and creamy about 5 minutes. Then add mascarpone; beat then melted butter and vanilla. Combine well.
In another bowl mix flour, baking powder and salt. Add flour mixture alternate with milk to butter mixture. Continue beating until smooth.
Scatter halves of chopped pears at the bottom of prepared bundt. Then spoon batter into bundt pan. Now scatter remaining pears on top. Gently push in pears into batter.
Bake 40-45 minutes. Check doneness with a skewer inserted in and out clean. Cool on rack before transfer to plate to cool completely so to brush the caramel sauce on top.
Note: You don’t have to brush the top of cake with caramel. I have leftovers from my Sticky pear vanilla pudding. So, I just give it a glossy look.
The recipe for Sticky pear vanilla pudding: https://helenscchin.com/2020/04/28/sticky-pear-vanilla-pudding/