Mascarpone Pear Cream with Grapes

Italian cream will make your dessert even tastier! I really love Italian cuisine, which never ceases to amaze. This dish is right from there. Pear cream with grapes can be used as a cream for cakes instead of traditional creams or as an independent dessert.
cook time: 55 min
Freya Ashford
Mascarpone Pear Cream with Grapes

Nutrition Facts (per serving)

123
Calories
6g
Fat
16g
Carbs
1g
Protein

Ingredients (10 portions)

Basic:

Sugar 100 g
Cinnamon 1 tsp
Lemons 2 pc
Carnation (1 pinch) to taste
Grape (any, but better without seeds) 200 g
Pears 600 g
Mascarpone 200 g

Recipe instructions

Step 1

Step 1
We take products according to the list. I discovered this unusual-tasting cream based on pear mascarpone quite recently.

Step 2

Step 2
Peel the pears, remove the core and cut into medium-sized cubes.

Step 3

Step 3
Place them in a frying pan and put on fire.

Step 4

Step 4
Add lemon juice and half the sugar. Simmer over medium heat until soft.

Step 5

Step 5
Remove the pears from the heat, place in a separate bowl, cool and season with cinnamon. Place the resulting mixture in the refrigerator for a while.

Step 6

Step 6
Now take the washed grapes, cut them into halves and remove the seeds. It’s better to immediately take seedless grapes.

Step 7

Step 7
Three lemon zest on a fine grater.

Step 8

Step 8
Prepare the syrup. Pour the remaining sugar into the pan.

Step 9

Step 9
Add cinnamon, lemon zest and lemon juice.

Step 10

Step 10
Bring the mixture to a boil.

Step 11

Step 11
Then add the grapes and simmer for 2 minutes while stirring. Let cool.

Step 12

Step 12
Using a blender, blend the pears and mascarpone into a fluffy mass.

Step 13

Step 13
We spread our pear cream into bowls.

Step 14

Step 14
Decorate with grapes on top and pour syrup over it. If you donʼt have mascarpone cheese, you can make your own. To do this, mix very fat cottage cheese with heavy cream, beat until a homogeneous thick and smooth consistency, add sugar, vanilla, a few drops of lemon juice, dissolved gelatin. The result is a thick mass that is tender in taste, almost like mascarpone cheese.

Additional rubrics

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