Slow-Roasted Pears With Hazelnuts, Honey & Mascarpone

1. 1

   Preheat oven to 190u00b0C or 170u00b0C fan.

2. 2

   Mix lemon juice and caster sugar into one litre of water and stir to dissolve the sugar; halve and core the pears and place in the water.

3. 3

   Scrape the seeds from the vanilla bean; reserve the bean and place the seeds in a small bowl with the butter and brown sugar; mix well until soft and spreadable.

4. 4

   Remove the pears from the water and spread the butter mixture over the cut sides; pour 700 ml of the water into a deep baking pan, place the pears into the pan, cut-side up; place the vanilla bean halves in the water and cover the pan with foil; pierce the foil in four places.

5. 5

   Bake the pears for 11/2 hours until they are tender.

6. 6

   Place the pears in shallow bowls and spoon over a little of the cooking syrup; drizzle with honey and scatter with hazelnuts; and serve warm or at room temperature with mascarpone.

7. 7

   TIP: Check the water level in the baking pan from time to time during the cooking time, and add a little more water if too much has evaporated.

* Per serving · 4 servings · Values may vary.