Long-stalked pears* 5-6
Red wine 500ml
Lemon juice 1pc
Lemon peel 1pc
Caster sugar 140g
Star anise 5 pieces
Cinnamon 2 sticks
*Don't not pick overripe pears
Mascarpone cheese 100g
Light cream 200g
Nuts (chopped) to taste
Combine the cranberry juice, red wine, lemon juice, sugar, star anise, cinnamon and cloves in a tall pan and grind in the lemon zest. Cook over medium-low heat until smoking.
While the cranberry juice is cooking, peel and halve the long-stemmed pears.
Add the pears to the spiced cranberry sauce and cook over a low heat for 15-25 minutes (15 minutes for riper pears, 20-25 minutes for raw pears).
Allow to cool and refrigerate for 3 hours or overnight to allow the pears to absorb the aroma.
Remove all the spices from the cranberry sauce and cook over a medium heat until the liquid thickens to a syrup-like consistency.
Remove the Mascarpone cheese and light cream from the fridge, place in a tall bowl, sift in the icing and beat with an electric whisk until smooth.
Serve on a plate with a layer of cheese cream, top with two pear steaks, drizzle with cranberry syrup and sprinkle with chopped nuts.