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2 ripe Comice pears or your favourite variety
1-2 tsp honey
2-4 gingernuts, crushed finely
Preheat the grill on your oven to medium-hot.
Halve the pears and remove the cores.
Place the fruit, skin side down, in an oven-proof dish.
Mix the mascarpone with the honey and spoon generous dollops into the cavity of the pears. Sprinkle with the crushed gingernuts.
Place under the hot grill and cook until the mascarpone starts to bubble and melt.
• Alison Lambert, chef at the Otago Farmers Market, will demonstrate this recipe at the market on Saturday morning.