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Caramelised Honey-roasted Pears with Mascarpone and Filo

One of the wonderful discoveries of Melfort Farm was the honey I inherited. The floral taste is quite remarkable and I found myself wanting to use it in a lot of my cooking. This discovery coincided with the pears ripening too, so it was a no-brainer to combine the two.

SERVES: 4 | PREP TIME: 20 MINUTES | COOKING TIME: ABOUT 30 MINUTES

8 tbsp runny honey

4 ripe (but not too soft) pears, peeled, quartered and cored

6 sprigs of thyme

20g butter, melted

pinch of sea salt

7 sheets of filo pastry

200g mascarpone

100ml double cream

25ml brandy

1 Preheat the oven to 210°C/190°C fan/gas 7.

2 Place the honey in a roasting tray just large enough to fit the pear quarters in a single layer (about 20 × 20cm). Put the dish in the oven for 5 minutes to warm the honey, then add the pear quarters and thyme and return to the oven for 15–20 minutes, until the pears are golden and cooked through. Remove from the oven, carefully lift out the pears and set them aside. Scrape the honey into a bowl, removing the thyme sprigs and set it aside, too.

3 Add 2 tablespoons of the baked honey to the melted butter in a bowl, along with the salt, and mix well.

4 Take one sheet of filo pastry and brush it with the honey butter. Repeat with the remaining sheets and lay them on top of each other. Cut the large rectangle into 8 equal squares and gently scrunch up the edges of each layered piece. Place them on a baking tray and bake for 8–10 minutes until golden and crisp.

5 In a large bowl, whisk the mascarpone until smooth. Add the double cream, brandy and 2 tablespoons of the baked honey and whisk together until stiff.

6 To serve, place 2 pastry pieces on each plate then add the baked pear quarters. Dollop with the mascarpone and drizzle over the remaining baked honey.

MARCUS’ TIP:

Filo pastry is a great ingredient to have on hand in the freezer. You can use it for a speedy pie in winter, or for a summer quiche.