It’s almost time to bid adieu to pear season. It’s a shame because they are one my favorite fruits. When I was a child, my favorite was the crisp and extremely juicy apple pear, An Asian variety. These days I tend to pick up the Bartlett or Bosc varieties but really, I love them all.
Typically, I eat pears on their own, plain and with no accompaniments. But you may recall my mentioning a couple of posts ago that I picked up a couple of jars of syrup at the Asian market. I put the quince syrup to good use in these Grapefruit Upside-Down Cakes. Since I reduced the butter and sugar in the original recipe, the quince syrup lent just enough sweetness to the little cakes to make them an enjoyable but guilt-free dessert.
This time, I used the ginger syrup. My favorite of the two, the syrup has a pronounced ginger flavor with the chopped ginger pieces still possessing some of their peppery bite. As with the little cakes, inspiration struck again. I remembered my Cointreau-Soaked Blueberries with Mascarpone from last year and decided to give that dessert a spin with pears and ginger. I also used a bit of rum in place of the Cointreau; again, just to change things up a bit.
This dessert is one of the simplest I’ve made. There’s no baking required–just a few minutes of stove-top time to cook the pear slices in butter, sugar and rum, followed by some assembly, was enough to create a simple, elegant after-dinner treat. The syrup and some of the ginger pieces are stirred into mascarpone cheese to make a spicy-sweet accompaniment to the punched-up pears. This was easy, easy, easy! Better yet? I may not fret about the closing of pear season too much since I can see this preparation working well with other fruits coming our way soon: Peaches and apricots.
Bosc Pears with Rum, Mascarpone and Ginger Syrup
- Bosc pears, peeled and sliced lengthwise into 12 pieces (for the amount of butter, sugar and rum below, you can cook up to 2 pears)
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 – 3 tablespoons rum
- 8 oz container of mascarpone cheese (this will serve about 4) (better to let sit at room temperature for a few minutes to soften a little)
- 3 – 4 tablespoons ginger syrup
- 1 tablespoon chopped ginger (came with ginger syrup)
- 3 teaspoons fresh lime juice