Add sugar and butter to pan, caramelise.
Cut peeled pear into quarters, core.
Cut quarters into three.
Add pears to saucepan, mix to coat with syrup, add a little water. Bubble gently for 4 mins until caramel dissolves.
Transfer to bowl.
Place in fridge to cool.
Arrange pears in circular form on pastry base, keep slices away from edge.
Place on middle shelf of conventional oven at 200 degrees for 10 minutes.
To serve, place on plate, spoon reserved syrup over pears and dribble onto side of plate.
Place a dollop of mascarpone in centre.
Alternatively use running cream or vanilla bean ice cream.
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