What's cooking; Rustle up tasty dessert to tempt the tastebuds.
Turn and baste the pears for 4-5 minutes. Add the Marsala and reduce by half, followed by the lemon juice.
Place in a pre-heated oven at 180C for 8-12 minutes, turning and basting the pears. Keep warm until required.
Beat the mascarpone, icing sugar and vanilla seeds in a bowl. Serve the pears in a bowl with a dollop of the mascarpone, Marsala caramel and a sprinkle of the amaretti biscuits.
This is one of just 55 recipes in A Taste of The Cook School Scotland, which you can buy at www.cookschool.org - all profits donated to Scottish Spina Bifida Association.
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|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Sep 6, 2013|
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