30g butter
½ cup (110g) Chelsea Raw Caster Sugar
4 firm pears, peeled, halved and cored
thick strip of orange rind
½ cup (125ml) orange juice
1 tbsp lemon juice
¼ (60ml) cup water

mascarpone cream, to serve
8 biscuits, crushed, to serve

Preheat oven to 200°C conventional (180°C fan forced).
Melt butter in oven proof casserole dish, add Chelsea Raw Caster Sugar and stir over medium heat for 2 minutes or until golden brown.
Add pears and cook until lightly browned.
Add orange rind, orange juice, lemon juice and water and bring to boil.
Cover dish with lid and bake in oven for 30 minutes or until pears are tender.

This is a warming yet light dessert, which tastes equally as delicious if made using apples.

If you serve without the biscuits, or replace with wheat free biscuits, this dessert is suitable for people with gluten free diets.