Poached Spiced Pear with Salty Margarita and Whipped Lime Mascarpone

A mocktail dessert to coincide with the Dry July theme and appreciating the excellent in season pears.

An luscious combination of mocktail and dessert in one. The best of both worlds!

Serves 4 to 6 glasses

Poached pears ingredients

Marinate ingredients

Mascarpone Mix ingredients

Finishing ingredients

Methods

To poach the pears;

Peel pears, keeping the stems intact for ease of handling.
In a pot, add enough water to cover the pears. Bring water to a boil. Once boiling, gently place pears, cinnamon, star anis and thyme in the water and bring it back to a boil. Once boiling turn heat down to gentle simmer and let poach for 30 minutes.

Marinating Pear Juice;

In the meanwhile mix 1/2 of sugar, 1/2 cup Margarita mix, lime juice and 2 sprigs of thyme and combine well.
Once pears are poached, place them gently into marinating juice and let steep and cool completely in the fridge.

To make mascarpone mix;

Whisk Margarita cocktail mix, mascarpone, sugar and lime juice till soft peaks form. Do not over whisk.
Cover and let chill until ready to serve.

To serve:

Rim 4 to 6 glasses with lime juice and lightly dip into sea salt.
Place a few spoonfuls marinating juice into each cocktail glass. Dollop a generous amount of Mascarpone mixture on top of juice.
Slice marinated pears into thin pieces. Lay pieces over mascarpone. Add a few more spoonfuls marinating juice on top.
Finish with a small sprinkling of ground cinnamon, thyme leaves and a fine grating of lime rind.
Serve immediately.

*For a vegan version substitute mascarpone cheese with Coyo coconut yogurt.

*Pears may be reheated for a rich, wintery warm dessert.

Cheers!
Chef Nelly👩🏻‍🍳