• 30 g (1¼ oz) unsalted butter
  • 2 tablespoons clear honey
  • 4 ripe dessert pears, such as Red William, cored and quartered lengthways
  • lemon juice, for sprinkling
  • 1 tablespoon finely chopped mint
  • 1 tablespoon granulated sugar
  • 175 g (6 oz) mascarpone cheese
  • mint sprigs
  • sifted icing sugar
  • ground cinnamon

Melt the butter in a small saucepan. Remove the pan from the heat and stir in the honey.

Sprinkle the pear slices with a little lemon juice as soon as they are cut to prevent them from discolouring. Line a baking sheet with foil and lay the pear slices on it. Brush the pears with the butter and honey mixture and cook under a preheated grill on its highest setting for 5 minutes.

Meanwhile, make the minted mascarpone. Lightly whisk the mint and granulated sugar into the mascarpone in a bowl.

Arrange the pear slices on 4 plates and top each with a spoonful of the minted mascarpone. Decorate with mint sprigs, then lightly dust with icing sugar and cinnamon and serve immediately.

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