Pear and Sticky Toffee Delight
For a little spot of indulgence.
Serves
2
Featuring
Featuring The Glorious Mess Caramel Meringue Nests
Ingredients
2 The Glorious Mess Caramel Meringue Nests
1 ripe pear (peeled, cored and sliced)
250ml water
1 tsp ground cinnamon
1 tbsp caster sugar (for poaching)
75g mascarpone
50ml double cream
1 tbsp icing sugar
2 tbsp Hawkshead Relish Sticky Toffee Sauce
20g dark chocolate, for grating
4–6 small cubes of BonBons fudge, crumbled
All ingredients are available to purchase in our Farm Shop
Method
- Place your sliced pear in a small pan with the water, cinnamon, and caster sugar. Cover with a circle of greaseproof paper (this keeps them tender and evenly cooked). Simmer gently for 10–15 minutes until soft but still holding shape. Set aside to cool slightly.
- In a bowl, beat the mascarpone, double cream, and icing sugar until smooth and pillowy.
- Place your Caramel Meringue Nests on plates. Dollop in generous scoops of mascarpone cream and arrange the warm spiced pear slices over the top.
- Add the fudge crumble, then drizzle with the sticky toffee.
- Top it all off with dark chocolate shavings and just the slightest sprinkle of cinnamon.
- Serve immediately – before someone else gets to it first!
