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.