Slow-Roasted Pears With Hazelnuts, Honey & Mascarpone - cooking recipe

Ingredients

1 large lemon, juice of
100 g caster sugar
4 firm beurre bosc pears
1 vanilla bean, halved
45 g butter, at room temperature
2 tablespoons brown sugar
1/4 cup honey
1/4 cup hazelnuts, halved, roasted
1/3 cup mascarpone

Preparation

Preheat oven to 190\u00b0C or 170\u00b0C fan.
Mix lemon juice and caster sugar into one litre of water and stir to dissolve the sugar; halve and core the pears and place in the water.
Scrape the seeds from the vanilla bean; reserve the bean and place the seeds in a small bowl with the butter and brown sugar; mix well until soft and spreadable.
Remove the pears from the water and spread the butter mixture over the cut sides; pour 700 ml of the water into a deep baking pan, place the pears into the pan, cut-side up; place the vanilla bean halves in the water and cover the pan with foil; pierce the foil in four places.
Bake the pears for 11/2 hours until they are tender.
Place the pears in shallow bowls and spoon over a little of the cooking syrup; drizzle with honey and scatter with hazelnuts; and serve warm or at room temperature with mascarpone.
TIP: Check the water level in the baking pan from time to time during the cooking time, and add a little more water if too much has evaporated.