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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

04 Dec grilled pears with candied walnuts

This latest forkful features the wonderful pear; the fruit that lingers through autumn into deep winter, keeping our walnuts company straight through til the new year. It plays a starring role in one of our favourite simple desserts ever.

Everybody knows a pear’s best friend is a walnut and we’ve paired (meheh) ours with easy candied ones and a spiced mascarpone for a totally stress free dessert.

You can make the candied walnuts a few hours in advance so that all you have to do is mix your spices into your mascarpone and grill (or fry or roast) your pears in lots of butter before serving up with a drizzle of honey.

what you need for a forkful of grilled pears and candied walnuts

Ingredients

200g walnuts

200g of golden caster sugar

4 pears

Butter (unsalted if you have it – if not, salted is fine)

200g mascarpone

1 teaspoon of cinnamon

Pinch of freshly grated nutmeg

Runny honey

Method

Start by toasting the walnuts in a dry skillet pan. Set aside.

Heat sugar in saucepan until it has melted and turned an amber colour. This will take 10 to 15 minutes and you’ll need to stir it most of the way through.

Once melted, mix the toasted walnuts into the sugar until they’re well coated, gooey and sticky with sugar. Layer them in on baking sheet lined with baking paper and set aside to cool. You can arrange them in large chunks or keep them separate in individual walnut pieces – we like to cluster them together.

When ready for dessert, slice the pears in halve and remove the core.

Heat the knob of butter in griddle pan and grill the pears until golden and caramelized.

In a small bowl, mix the cinnamon and nutmeg into the mascarpone.

Arrange the grilled pears on a plate. Add a dollop of mascarpone. Add a good chunk of candied walnuts.

Finish with a drizzle of honey.

Thanks to Cap Pas Cap for the use of their wonderfully moody track for this forkful. Find more of their music here.

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