Pears in Campari with Raspberry Sauce and Mascarpone Cream

6 servings

30 minutes

Pears in Campari with raspberry sauce and mascarpone cream is a refined dessert of Italian cuisine that embodies the harmony of sweetness and light bitterness. Campari, the famous Italian aperitif, adds a sophisticated spiciness to the fruits, while the raspberry sauce complements them with refreshing acidity. The mascarpone cream brings softness and velvety tenderness to the dish, creating a perfect balance of flavors. This dessert is ideal for festive dinners or romantic evenings, enchanting with its elegant presentation and rich aroma. The combination of fresh fruits, liqueur, and delicate cheese transforms it into a gastronomic masterpiece that delights with every bite.

Energy value per serving

• Calories: 566.1
• Proteins: 3.9g
• Fats: 16.8g
• Carbohydrates: 97.3g

Ingredients

• Raspberry juice: 2 glass
• Sugar: 1.3 glass
• Campari: 0.5 glass
• Orange zest: 3 pc
• Pears: 6 pc
• Lemon: 1 pc
• Frozen raspberries: 280 g
• Orange liqueur: 4 tbsp
• Redcurrant jelly: 2 tbsp
• Mascarpone cheese: 230 g
• Mint leaves: to taste
• Powdered sugar: 2 tbsp

Cooking steps

1. In a pot, mix raspberry juice, sugar, Campari, and orange zest. Bring to a boil and stir until the sugar dissolves. Cover with a lid, reduce to a very low heat, and keep the mixture hot.

   Required ingredients:

   • Raspberry juice: 2 glasss
   • Sugar: 1.3 glass
   • Campari: 0.5 glass
   • Orange zest: 3 pieces

2. Carefully clean the pears, leaving the stems, rub with a halved lemon, and cut in half lengthwise. Use a round spoon to scoop out the seeds. Cut into thin slices without cutting through the stems so the pieces stay attached at the base. Place in the prepared syrup and cook uncovered over medium heat until soft, about 20 minutes. Let cool in the syrup. Then refrigerate for 6 hours.

   Required ingredients:

   • Pears: 6 pieces
   • Lemon: 1 piece

3. Put thawed raspberries with juice, 2 tablespoons of orange liqueur, and jelly in a blender. Blend and strain through a sieve. Place the sauce in the refrigerator for 1 hour.

   Required ingredients:

   • Frozen raspberries: 280 g
   • Orange liqueur: 4 tablespoons
   • Redcurrant jelly: 2 tablespoons

4. Mix mascarpone, powdered sugar, and the remaining liqueur.

   Required ingredients:

   • Mascarpone cheese: 230 g
   • Powdered sugar: 2 tablespoons
   • Orange liqueur: 4 tablespoons

5. Pour a little raspberry sauce on the serving plates, then place the pears and top with mascarpone cream. Garnish with mint leaves and serve.

   Required ingredients:

   • Frozen raspberries: 280 g
   • Pears: 6 pieces
   • Mascarpone cheese: 230 g
   • Mint leaves:  to taste