The mascarpone cream with rum pears is an easy and delicious dessert, perfect for Christmas holidays. A recipe to prepare in advance, quick and with a unique flavor. To prepare it, I used my version of rum pears in a pressure cooker, making some modifications.
For this version, I cooked the pears in a pressure cooker with rum and raspberry jam in chunks, instead of leaving them whole. This way, it will be easier to serve them in glass cups with a delicious egg-free mascarpone cream.
You can also use the classic mascarpone cream with pasteurized eggs. Moreover, don’t worry for the little ones, as the alcoholic part of the rum evaporates during cooking, leaving just its flavor. A perfect contrast between the tartness of raspberry jam and the sweetness of pears with mascarpone cream. Curious to discover how to prepare it? Let’s go to the kitchen together because the mascarpone cream with rum pears will be ready in a click!
If you are interested in other spoon desserts, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 613.98 (Kcal)
- Carbohydrates 51.69 (g) of which sugars 37.36 (g)
- Proteins 6.08 (g)
- Fat 44.12 (g) of which saturated 14.59 (g)of which unsaturated 0.12 (g)
- Fibers 2.97 (g)
- Sodium 41.88 (mg)
Indicative values for a portion of 214 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 15 oz pears (weight of cleaned fruit)
- 2 tablespoons raspberry jam
- 2 tablespoons white rum
- 3/4 cup heavy whipping cream
- 1 cup mascarpone
- 2/3 cup powdered sugar
- mint (as needed for decoration)
Tools
- Pressure cooker
- Hand mixer
- Bowl
- Cutting board
- Knife
- Piping bag
- 4 Small bowls
Steps
First, clean the pears. Peel them, cut them in half, remove the core, and cut them into cubes. Then transfer the pear cubes to the pot, add the rum and jam. Stir and close the pot. Place on the stove and bring to maximum heat. From the beginning of the whistle, cook for 1 minute.
The pears are cut into small chunks, so please, do not exceed the minute of cooking, or they will break down. The pot takes several minutes to reach maximum power, and the food inside cooks during this time.
Once the cooking time is up, gradually release the steam and open the pot. Meanwhile, while the pears cool down, proceed to prepare the egg-free mascarpone cream.
Place the well-chilled cream from the fridge and powdered sugar in a bowl and whisk for a few minutes with an electric mixer. It should be semi-whipped. Then add the mascarpone and continue working the mixture with the mixer until you obtain a smooth and homogeneous cream.
Then transfer the cream to a piping bag, but you can also fill the bowls using a spoon. Pour a couple of tablespoons of rum pears with the juice formed during cooking and then add a layer of egg-free mascarpone cream. Continue with more pears, more cream, and finally, a few more pear pieces with their juice.
The egg-free mascarpone cream and rum pears spoon dessert is ready! Serve the dessert with some mint leaves.
storage and tips for mascarpone cream with rum pears
This spoon dessert can be prepared in advance and stored in the fridge for up to 1 day.
FAQ Questions and Answers for mascarpone cream with rum pears
How do I substitute rum if I have small children?
The alcohol part evaporates during cooking, so there’s no problem. If you want, you can use water in the same amount. Obviously, the result won’t be the same.
