Description
A delightful dessert featuring poached pears layered with creamy burrata and a luscious caramel glaze, topped with pomegranate and macadamia for added crunch.
Ingredients
Scale
- 3 firm pears (Corella or Beurre Bosc)
- 2 cups water
- 1/2 cup brown sugar
- 1 cinnamon stick
- 1 vanilla bean, split
- 1 strip lemon zest
- 1/3 cup maple syrup
- 2 tbsp unsalted butter
- 1/2 tsp wattleseed (optional)
- 2 burrata balls, torn and gently stirred
- 1/4 cup mascarpone
- 1 tsp honey
- 1/3 cup pomegranate seeds
- 2 tbsp chopped macadamias
- Fresh thyme sprigs
Instructions
- Peel pears and core them from the bottom, keeping stems intact.
- Slice each pear horizontally into 3 rings.
- In a saucepan, combine water, sugar, cinnamon, vanilla, and lemon zest.
- Add pear slices and poach gently for 15 minutes until tender but firm.
- Remove pears and let cool.
- In another pan, simmer maple syrup and butter until slightly thickened. Stir in wattleseed.
- In a bowl, mix burrata, mascarpone, and honey until smooth and creamy.
- Assemble: bottom pear slice, dollop of cream, middle slice, more cream, then the pear top.
- Drizzle with warm caramel, sprinkle pomegranate, macadamia, and thyme.
- Serve slightly warm or at room temperature for full flavor bloom.
Notes
- Adjust the sweetness of the caramel glaze by adding more or less maple syrup according to taste.
- For best results, ensure pears are firm to maintain shape during poaching.
- The wattleseed adds a unique flavor; feel free to omit if unavailable.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Poaching and Assembling
- Cuisine: Australian
Nutrition
- Serving Size: 1 tower
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg