Poached Pears with Blueberry Mascaponi

This is a simple desert that's quick and easy to prepare.

If preferred, it can be served with vanilla ice cream instead of mascarponi.

If serving with ice cream, serve the blueberries over the pears,

put ice cream on top and drizzle sauce over the ice cream.

This quantity serves two people.

Ingredients:
2 pears, pealed and halved
250ml white wine
10ml honey
1 inch piece of cinnamon stick
5ml vanilla extract
1 inch piece of crystallised ginger
60ml granulated light brown sugar
60ml water
125ml blueberries
125g mascarponi

Method:
Remove the central seed portion of the pear with a teaspoon.
Put the wine, honey, cinnamon stick, vanilla, ginger, sugar and water in a pan and bring to the boil. Turn down to simmer.
Place the pears in the poaching liquid and simmer for about 15-20 minutes till tender.
With a slotted spoon, remove the pears from the liquid and set aside.
Return the poaching liquid to the boil. Add the blueberries and continue to boil until the blueberries are soft, but not popping.
With a slotted spoon, remove the blueberries and add them to the mascarponi. Gently mix the fruit into the cheese.
Continue to boil the poaching liquid until it thickens into a sweet sauce.
Serve the pears covered with the mascarponi and blueberry mixture and top with the thickened sauce.