Justine Schofield serves up the ultimate sweet treat in episode 24 of Everyday Gourmet.


  • 1 bottle of Shiraz

  • 5 Beurre Bosc pears halved & cored

  • 1 vanilla pod

  • 1 cinnamon quill (stick)

  • 1 star anise

  • 200g castor sugar

  • 1 tub Mascarpone

  • 2 Orange peels

  • 1 handful Crushed walnuts

  • Mascarpone


  • 1.

    Place shiraz, vanilla, sugar, orange peels and cinnamon into a saucepan, once warmed through, then add pears and poach on low heat for 30-40mins or until pears are soft.

  • 2.

    Remove pears and set aside, strain remaining mixture and discard cinnamon and vanilla, then pour mixture back into saucepan and reduce by 1/3.

  • 3.

    Serve pears with the reduced sauce, a dollop of mascarpone and a sprinkling of walnuts.


Preparation Time: 45 minutes

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