Pear – the autumn princess

Poached pear with mascarpone Chantilly cream, honey, pecans and walnuts

We visited Robert Bašić, one of the top pastry chefs in Zagreb, who shared his recipe for a pear dessert that you can easily prepare at home.

Preparation time: 45 min

For 4 persons


For pears:

4 pears

¼ litre of Malvasia

½ litre of water

125 g of sugar

½ g of saffron

½ lemon

For mascarpone Chantilly cream:

250 g of mascarpone

125 g of whipping cream

25 g of powdered sugar

½ vanilla pod

Add mascarpone, sugar and vanilla to the whipped cream and mix well.

For honey, pecans and walnuts:

50 g walnuts

50 g pecans

100 g honey  

Toast walnuts and pecans and mix them with honey.


On low heat poach the peeled pears in water, sugar, Malvasia and spices until soft. Cool and serve with mascarpone Chantilly cream, honey, pecans and walnuts.