Wooster-Glazed Roasted Pears with Mascarpone, Toasted Walnuts, and Honeyed Thyme Crumble

Wooster-Glazed Roasted Pears with Mascarpone, Toasted Walnuts, and Honeyed Thyme Crumble

A light, elegant dessert that highlights the sweet-savory depth of Wooster Sauce. Roasted pears are brushed with a warm Wooster glaze, served on a bed of whipped mascarpone and topped with crunchy honey-thyme crumble and toasted walnuts. Great for dinner parties or a refined weeknight treat.

Ingredients

• 4 ripe Bosc pears, halved and cored
• 3 tablespoons unsalted butter, melted
• 1/3 cup Wooster Sauce, divided
• 2 tablespoons honey, plus 1 tablespoon for crumble
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 8 ounces mascarpone cheese, room temperature
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, toasted and roughly chopped
• For the honeyed thyme crumble:
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves, finely chopped
  • Pinch of salt
• Optional: fresh thyme sprigs or microgreens for garnish, flaky sea salt to finish

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. In a small bowl combine the melted butter, 2 tablespoons Wooster Sauce, 2 tablespoons honey, lemon juice, cinnamon, and a pinch of sea salt. Mix well to form the glaze.
3. Brush each pear half generously with the glaze and place cut-side up on the prepared baking sheet. Roast for 20 to 25 minutes, until pears are tender and lightly caramelized. Midway through roasting, brush with remaining glaze to build flavor and shine.
4. While pears roast, make the honeyed thyme crumble. In a skillet over medium heat melt 2 tablespoons butter. Add panko and toast, stirring frequently, until golden, about 3 to 4 minutes. Stir in 1 tablespoon honey, chopped thyme, and a pinch of salt. Transfer to a small bowl and let cool; it will crisp further as it cools.
5. Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan, until aromatic and slightly darker. Roughly chop and set aside.
6. Whip the mascarpone: in a medium bowl whisk mascarpone, heavy cream, 1 teaspoon vanilla, and 1 tablespoon Wooster Sauce until smooth and slightly airy. Taste and adjust: add a touch more honey or Wooster Sauce if you want sweeter or more savory notes. Keep chilled until ready to plate.
7. To assemble, spread a spoonful of whipped mascarpone on each dessert plate. Place two pear halves on the mascarpone. Spoon a few teaspoons of the pan juices from baking over the pears for extra glaze.
8. Sprinkle toasted walnuts and the honeyed thyme crumble over the pears. Finish with a small drizzle of Wooster Sauce over the top for a glossy, savory contrast and a tiny pinch of flaky sea salt if desired. Garnish with fresh thyme or microgreens for color.
9. Serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 2 days; bring to room temperature before serving and rewarm pear halves briefly if you prefer them warm.

Notes

• Bosc pears hold their shape well when roasted, but Bartlett or Comice can be used for a juicier result.
• The creative use of Wooster Sauce: it is used both in the roasting glaze and whipped into the mascarpone to provide layered savory-sweet complexity, finishing with a light drizzle for aroma and shine.
• For a dairy-free version, substitute coconut cream for mascarpone and reduce honey slightly to balance flavors.