Bosc Pears with Rum, Mascarpone and Ginger Syrup

 

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
To prepare the mascarpone:  Stir together the mascarpone, ginger syrup, chopped ginger and lime juice.  Set aside.
To prepare the pears:  Heat the butter and sugar in a pan over med heat.  Cook for about a minute, just until the sugar dissolves.  Add the sliced pears and continue to cook on medium heat for 3 – 5 minutes.  This should be enough time to give the pears some color while retaining their firmness.  Take the pan off the heat and stir in the rum.  I used about two teaspoons of rum for one pear and it could have used a bit more.  Make note of this if you end up cooking at least two pears.  The butter and sugar mixture is sufficient to cook two pears.
Arrange the pears on a plate with the mascarpone-ginger syrup mixture and serve while the pears are warm.
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Comments

  1. Pear and ginger is a combo made in heaven. and mascarpone and rum makes it even better.

  2. I love the texture of Bosc Pears, and I don’t know why I don’t have pear trees growing in the yard. Uh-oh, Christmas song coming on.

    I saw some quinces at the store today and thought of you, Jean. Food association happening ;-). Thanks for sharing this dessert. Indeed simple and elegant!

  3. what a gorgeous treat. thanks for sharing.

  4. what a wonderful dessert! The marscapone is such a nice compliment to those delicious pears!
    Your images are beautiful!

  5. Love the pics and how you presented it. I’ve really been getting into mascarpone and fruit lately and I will definitely have to try this one!

  6. Love those simple desserts! Most of the time they are the best. The mascarpone paired with pears and ginger syrup = perfection. Enjoy your weekend and give our best to hubby! Charles and your hubby need to set up a time to fly together. :-)

  7. How lovely! Pear and ginger is a match made in heaven…and I bet the mascarpone cuts things nicely. Great dish!

  8. Easy but super tasty:)
    Nice combination…beautiful photos.

  9. Simple desserts can be the best…especially when they star your favorite fruit! These pairs look and sound incredible. I need to make this before the season ends! Thank you for sharing another great meal with me. I hope you have a wonderful weekend, full of laughter and life. You inspire me with your passion and creative soul!

  10. Beautiful post Jean, just the kind of fresh simple dessert featuring seasonal fruit that finishes a meal beautifully. I’m loving your wooden plank background in the photos, looks so rustic and add a nice texture to your photo. Have a great weekend;-)

  11. I always thought that the best desserts are the simple ones and you just proved me right. The combination of pears and mascarpone is already a great one but I totally love the addition of the ginger syrup.

  12. I love pears on their own too but sometimes it is nice to have a little extra something and this here is the ticket~ love the ginger flavor add-on and the mascarpone to tone it down and give it richness.

  13. Simple and refreshing! It is a shame that we must be adieu to pears, because this really is a perfect springtime dessert!

  14. I’d love to know what kind of ginger syrup you used, it sounds wonderful and I’m a total ginger addict!

  15. I would be so happy to be offered this dessert at a restaurant. It is so simple – fresh and full of flavour and texture. Your photos are beautiful.

  16. I love your pictures. I, too, love pears and usually eat them plain or with a bit of manchego cheese, but I love this dessert. I will have to try it. Thanks for the inspiration and the recipe.

  17. I LOVE this dessert! That is beautiful… everything that you’ve put in there is delicious… lucky those that got to eat this!

  18. I can imagine sitting down with friends enjoying the honest simplicity of these well paired flavors. GREG

  19. What a fantastic mix of flavors. This sounds like a decadent dessert, but one that’s not too heavy. Perfect!

  20. Hi Jean! What kind of ginger syrup? Was it from Chinese or Korean or Southeast Asian countries? I’d love to make this. It looks much better than eating just simple pear! And not only that it looks fancy for dinner party dessert. I can almost taste it! :-)

    • Nami, I’m sorry I never got back to you, gosh! I used a Japanese brand. The label said “Honey Ginger Tea”. I found it in the honey section of Ranch 99 Market. Hope this helps. If you want a picture, I’ll email to you. :-)

  21. This would totally be an idea dessert on a warm, spring North Carolina afternoon!

  22. Jean this is absolutely stunning. As sublime as this dessert is I must confess I cannot put my arms around pear desserts, maybe now this will give me a boost for it to be in my comfort zone. Ginger, rum, lime and mascarpone a truly elegant combination!!

  23. I need to catch up on your blog, I’ve been busy packing up because we’re moving. This dessert looks so gorgeous and elegant. It’s so versatile, too. Like you said, it would be lovely with peaches and apricots as well. :)

  24. Beautiful in its simplicity! I love pears on their own or with cheese, but pairing them with mascarpone and ginger syrup adds a touch of elegance and richness. I’ve been admiring the rustic wood background in your photos – adds such a great texture to your already stunning images!

    • Priscilla, thanks so much. You and Patty have noticed that I’m back to taking pictures outdoors. It’s such a welcome change! I’m using different wood surfaces we have around the yard. For this post I used our teak benches. :-)

  25. Wow. I love all the ingredients for a start but put them together as you have done here and this sounds just nothing short of bliss! I am going to HAVE to try this. Wonderful.

  26. I’m typically a chocolate desert person, but this is the type of recipe that could easily turn me. I really love the idea of pears cooked this way, and your mascarpone sounds amazing.

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