Blushing Forelles with Vanilla Mascarpone

1 Peel the pears, leaving them whole. Put them into a saucepan with the red wine, sugar, cinnamon stick and orange zest. Heat until almost boiling and then simmer gently, partially covered, for 20 minutes, turning the pears often. Cool.

2 When barely warm, slice the pears in half and remove their cores.

3 Mix the mascarpone cheese with the honey and vanilla extract.

4 Spoon the pears into shallow dishes and ladle some of the red wine syrup over them. Serve with the mascarpone mixture and sprinkle the shreds of orange zest over them.

Cook’s tip: Use your choice of South African pears, depending on what’s available.