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1
The salad leaves (for serving) can be anything you want but rocket and lambs lettuce would be nice.
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2
The mascarpone needs to be at room temperature and the Gorgonzola cut into 2 cm cubes.
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3
Cut the chill in half.
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4
Chop the basil, chives and spring onions and put to one side.
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5
Thinly pare the zest from the two lemons.
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6
The pears should be firm cooking pears such as Comice.
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7
Peel the pears but leave the stalks on and keep them whole.
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8
You will need a saucepan just large enough to hold the pears.
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9
Put the chili, rosemary, bay leaf, star anise, cinnamon, cloves, lemon zest and juice, sugar, honey and the red wine into the saucepan.
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10
Bring to the boil then simmer for 5 minutes.
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11
Add the pears to the pan and some water ONLY if needed to just cover the pears, bring back to the boil and simmer for about 40 minutes - or until the pears are cooked.
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12
When you can easily insert a knife through the pears they are done. The cooking time will depend on the size, how ripe the pears are and the variety of pear.
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13
The liquid should be a spicy syrup.
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14
When done, remove the pears with a slotted spoon, place gently on a plate to cool - Not the serving plates at the stage.
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15
Now gently mix the mascarpone and Gorgonzola together and then stir in the basil, chives and spring onions.
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16
Arrange some salad leaves on 6 serving plates and place a pear on each.
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17
Add a spoonful of the cheese and a little of the spicy syrup and serve.
