Ingredients

Serves 4

Praline:
220gr (1 cup) caster sugar
100gr flaked almonds
2 tsp olive oil
4 firm ripe buerre bosc pears (peeled, quartered & cored)
250gr mascarpone

Caramel honey sauce:
250gr unsalted butter
150gr brown sugar
2 tbsp Ligurian honey
100ml pouring cream

Method

For the praline:
Place caster sugar and 125ml water in a small saucepan and stir over medium
heat until sugar dissolves. Simmer, without stirring until mixture forms a caramel.
Meanwhile, preheat oven to 180°C and roast almonds for 5-8 minutes until
golden.
Add warm nuts to caramel. Pour mixture onto an oiled piece of foil and spread
into a thin layer. Leave to cool and then break praline into small shards.

For caramel honey sauce:
Place butter, sugar and honey in a saucepan. Stir over medium heat until melted
and combined, then simmer until mixture thickens and froths, stirring occasionally
so it doesn’t catch on the side of the pan.
Remove from heat and carefully pour in the cream (mixture will spit). Return
mixture to the heat and stir until smooth. Set aside. Makes 1 cup.
Heat oil in a large frying pan and fry pears, turning on all sides, for 5 minutes or
until browned.

To Serve
Place a generous spoonful of mascarpone on each plate and add four quarters of
browned pear.
Drizzle over with caramel, and scatter with shards of praline.