Pears in Campari with Raspberry Sauce and Mascarpone Cream
Baking and Desserts • Italian
Description
Pears in Campari with Raspberry Sauce and Mascarpone Cream
Ingredients
- Red Grape Juice 2 cups
- Sugar 1¼ cups
- Campari ½ cup
- Orange zest 3 pieces
- Pears 6 pieces
- Lemon 1 piece
- Frozen Raspberries 10 oz
- Orange bitters 4 tablespoons
- Fruit Jelly 2 tablespoons
- Mascarpone Cheese Unagrande 10 oz
- Mint Leaves to taste
- Powdered Sugar 2 tablespoons
Step-by-Step Guide
Step 1
In a saucepan, combine raspberry juice, sugar, Campari, and orange zest. Bring to a boil and stir until the sugar dissolves. Cover with a lid, reduce to very low heat, and keep the mixture warm.
Step 2
Carefully peel the pears, leaving the stems intact, rub them with the cut lemon, and slice them in half lengthwise. Use a round spoon to scoop out the seeds. Cut into thin slices, not cutting through at the stem, so the pieces stay attached at the base. Place in the prepared syrup and cook uncovered over medium heat until tender, about 20 minutes. Let cool in the syrup. Then refrigerate for 6 hours.
Step 3
In a blender, combine thawed raspberries with juice, 2 tablespoons of orange liqueur, and jelly. Blend and strain through a sieve. Chill the sauce in the refrigerator for 1 hour.
Step 4
Mix mascarpone, powdered sugar, and the remaining liqueur.
Step 5
On serving plates, pour a little raspberry sauce, then arrange the pears and top with the mascarpone cream. Garnish with mint leaves and serve.
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