• Poached pears in chilli and marsala syrup


    • 210g (1 cup) castor sugar
    • 30ml (2 tbsp) balsamic vinegar
    • 125ml (½ cup) marsala
    • 1 chilli, seeded and finely chopped
    • 4 pears, peeled
    • water, for cooking
    • 20ml (4 tsp) mascarpone



    Put the castor sugar, vinegar, marsala and chilli in a pot. Add the pears and enough water just to cover them. Simmer on a low heat until cooked, about 1 hour.


    Transfer the pears and their liquid to a container and leave to cool Serve hot or cold with the mascarpone.