4 pears, peeled
1 vanilla pod
2 large wine glasses of red or white wine
200g peeled walnuts
125g dark muscovado sugar, plus a little extra
Preheat the oven to 220C.
Cook the pears.
Start off by removing the seeds from the vanilla pod. Put the pears into an ovenproof pan and add the sugar, wine, vanilla pods and seeds plus the juice and peel of 1 orange. Place on the stove and bring this to the boil. Once boiled, remove from the heat and sprinkle in half the walnuts. Place in the oven and bake for 20 – 30 minutes basting the pears with the syrup occasionally. Remove the pears from the oven and let them cool. Remove the vanilla pods from the syrup.
Cook the walnuts.
Bake the remaining walnuts in the oven on a baking sheet for 5 minutes until golden.
Once the walnuts are baked put them in a food processor and process them into a paste. Whip together the walnut paste with the mascarpone and add the zest and juice of the other orange with sugar to sweeten.
Serve the baked pears with the cream, some nuts, orange peel and the cooking syrup.