A Pair of Pears with Mango and Frangelico Sauce

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• Baked Pears
• 4 small rocha pears
• 90ml/6tbsp Australian eucalyptus honey
• Poached Asian Pears
• 2 cups water
• 1 cup dry white wine
• ½ cup caster sugar
• 3 tbsp lemon juice
• 3 star anise
• 3 pieces cassia bark (or cinnamon
• 2-3" piece of root ginger
• 2 Asian pears (also called Nashi
• -Frangelico Sauce Mango
• 2-3 mangoes, peeled and diced into large chunks
• to taste icing sugar
• 1 tbsp Frangelico (hazelnut

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (180°C). Cut a thin slice off the base of each rocha pear so it stands upright, set them in a baking dish, spoon the honey over them, and add a splash of water to the dish.

2. Bake the pears about 30 minutes, basting with the honey and pan juices every 10 minutes, until tender when pierced with a knife.

3. While the pears bake, combine the water, dry white wine, caster sugar and lemon juice in a saucepan. Add the star anise, cassia bark and thinly sliced root ginger, then heat over medium, stirring until the sugar dissolves.

4. Peel and core the Asian pears, halving them if large. Add them to the simmering liquid, cover, and poach 15 to 20 minutes until just tender. Lift them out and set aside.

5. Simmer the remaining poaching liquid uncovered over medium heat about 10 minutes until it reduces to a syrup. Strain out the spices and ginger, and let cool slightly.

6. Blend the diced mango with icing sugar to taste and the Frangelico until smooth. Chill the sauce. To serve, plate a baked pear and a poached Asian pear with mango sauce and a spoonful of the spiced syrup.