Roasted Cinnamon Pears with Vanilla Bean Mascarpone Cream


02:15 min

  • Half Size Deeper Cooking Tray 32Z4097 (Red), 32Z4098 (Green), 32Z4099 (Blue)
Chilled ​4°C
1 Portion
From Raw

Stage 1

  • 01:00
  • 100 %
  • 100 %

Stage 2

Turn Pears over & baste

  • 00:45
  • 25 %
  • 25 %

Stage 3

  • 00:30
  • 80 %
  • 75 %
0.47 cup Heavy Cream
1 pcs Madagascar Vanilla Bean
0.47 cup Mascarpone
0.24 cup Powdered Sugar
1 pcs Bosc Pears
0.5 tbs Granulated Sugar
0.25 tsp Ground Cinnamon
0.5 tbs Light Brown Sugar
1 tbs Unsalted Butter
1 tbs Fresh Lemon Juice
2 tbs Water
1 tbs Candied Walnut
1 tbs Fresh Berries
1 pcs Mint
To make the Vanilla Bean Mascarpone Cream: In an ice-cold mixing bowl place the heavy cream. Whip the cream until soft peaks. Split the vanilla bean down the middle with a knife and scrap out the seeds and add them to the cream. Next add in the powdered sugar, and whip on medium speed until the vanilla & sugar have been incorporated into the cream. Fold in the mascarpone and reserve the mixture. Peel pear, cut it lengthwise and core. Place the pear halves cut side up in the tray. Sprinkle lemon over the top of the pears. Dust the pears with both sugar, cinnamon, and dot with butter. Place the water in the tray.
1. Food Preparation
Cook as per oven profile.
2. Cooking Instruction
Remove the cooked food from the tray and allow it to cool at room temperature. Place a dollop of the mascarpone cream in the center of your plate and use the back of a spoon to spread it evenly. Place the pear halves on top of the cream and garnish with candied walnut pieces, fresh berries and mint.
3. Food Serving Instruction

Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.