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What's cooking; Rustle up tasty dessert to tempt the tastebuds.

INGREDIENTS: 2 Williams pears, peeled, halved and cored 100g unsalted butter, diced 200g soft brown sugar 1/2 cinnamon stick 1 vanilla pod, de-seeded 100ml Marsala wine 1/2 lemon, juiced 200g mascarpone 25g icing sugar Small handful of amaretti biscuits, bashed in a bag with a rolling pin HEATHER HOOD CARAMELISED PEARS WITH MARSALA, MASCARPONE AND AMARETTI CRUMB Serves: 4 Prep time: 15 minutes Cook time: 15 minutes METHOD: Heat a non-stick, oven-proof pan over a high heat and add the sugar, butter and cinnamon stick. Once they caramelise, lower the heat and place the pears in the pan.

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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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:Sep 6, 2013
Words:202
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