Red Wine Poached Pears with Mascarpone

Peel the pears: Peel your pears, keeping the stalks intact, but slice a small part off the base of each pear so that it sits flat.

Make the poaching liquid: Place the remaining ingredients in a large pot over a medium heat and let the sugar dissolve. Bring to a boil, then let simmer for 10 minutes.

Poach the pears: Place your pears in the liquid, resting them on their sides. Cover and simmer for 35 – 45 minutes, turning the pears every 5 – 10 minutes so that they colour evenly, keeping them on their sides. They are done when a toothpick goes in easily, but they should still be firm and not overly soaked.

Let rest: Turn the heat off, but let the pears rest in the poaching liquid for 15 – 20 minutes more. Then transfer them to another dish.

Reduce the syrup: Meanwhile, bring the wine up to a boil and reduce it until it has about halved in volume and thickened slightly. Serve this syrup alongside the poached pears.

Beat the mascarpone: Place the mascarpone and icing sugar in a bowl and beat until well combined and the cheese is smooth. Then, by hand, fold the crème fraîche into the mascarpone.

Whip the cream: In another bowl, add the vanilla to the whipping cream and whip until you have medium peaks.

Fold together: Gently fold the whipped cream into the mascarpone.

Serve: Serve the mascarpone with the pears and syrup, and finish it off with some toasted hazelnuts and a drizzle of honey.