This dessert started as a way to celebrate winter pears and a jar of wonderful mascarpone I had tucked into the fridge. I first put these towers together one slow weekend afternoon when friends were stopping by for tea. The pears at the market were impossibly firm and perfumed, so I decided to let them shine rather than hiding them under heavy spices. The result was a balance of silky cream, tender fruit that still has bite, and a warm, glossy caramel that smells like late afternoons. It became an instant favorite because it looks impressive but is surprisingly simple to assemble.

I love how the textures play together. The pears are poached until tender but still hold their shape, which means the caramel clings to every curve. The burrata mixed with mascarpone makes a rich, slightly tangy cushion between slices, and pomegranate seeds add a pop of brightness and juicy contrast. For a playful Australian twist I sometimes add a pinch of wattleseed to the caramel for a roasted, coffee note. This combination has accompanied holiday desserts, small dinner parties and quiet weekend breakfasts when we wanted something a little luxurious without a lot of fuss.

Ingredients

• Pears: Use three firm pears such as Corella or Beurre Bosc. Choose fruit that is ripe but still firm to the touch so the slices hold their shape after poaching. Look for even color and no soft spots.
• Poaching liquid: Two cups water, half cup packed brown sugar, one cinnamon stick, one split vanilla bean and one strip lemon zest. These aromatics infuse the pear without masking its flavor.
• Caramel: One third cup pure maple syrup, two tablespoons unsalted butter and one half teaspoon wattleseed optional. Use real maple syrup and unsalted butter for a clean flavor that becomes glossy when reduced.
• Filling: Two burrata balls gently torn, one quarter cup mascarpone and one teaspoon honey. The burrata brings the milky, creamy center while mascarpone stabilizes the filling for easier assembly.
• Garnish: One third cup pomegranate seeds, two tablespoons chopped macadamias and fresh thyme sprigs for aroma and color contrast. Macadamias give a buttery crunch that pairs beautifully with pears and burrata.

Instructions

Prepare the pears: Peel each pear carefully from top to bottom using a vegetable peeler. Core from the bottom using a small melon baller or corer, keeping the stem intact so the top slice reads as the pear crown on the tower. Slice each pear horizontally into three even rings so you have a bottom base a middle layer and the top cap. Make the poaching liquid: In a medium saucepan combine two cups water, half cup brown sugar, one cinnamon stick, the split vanilla bean and one strip lemon zest. Bring to a gentle simmer and stir until sugar dissolves. Add pear slices in a single layer or two layers depending on pan size and reduce heat to maintain a bare simmer for 15 minutes. The pears should be tender but still offer slight resistance when pressed with a spoon. Cool the pears: Using a slotted spoon transfer the poached pear slices to a wire rack or tray and let cool to room temperature. Reserve some poaching liquid for a light glaze if you like. Cooling stabilizes the texture so the cream does not slide off during assembly. Cook the maple caramel: In a small skillet combine one third cup maple syrup and two tablespoons unsalted butter. Simmer over medium heat until it thickens slightly and becomes glossy about three to five minutes. Remove from heat and stir in half teaspoon wattleseed if using. The syrup will thicken more as it cools but should be pourable for drizzling. Prepare the creamy filling: In a bowl gently mix the torn burrata with one quarter cup mascarpone and one teaspoon honey. Stir just until homogenous and creamy. Do not overwork the burrata to preserve its soft stringy texture which adds to the mouthfeel of each bite. Assemble the towers: Place a bottom pear slice on a serving plate, spoon a generous dollop of the burrata mixture, add the middle pear slice, more cream, then top with the pear crown. Repeat with remaining pears. Drizzle warm caramel over each tower and scatter one third cup pomegranate seeds and two tablespoons chopped macadamias. Tuck a sprig of fresh thyme into each tower for aroma. Serve: These towers are delicious slightly warm or at room temperature which allows the flavors to bloom. If you poached pears ahead rewarm the caramel briefly before drizzling so it runs and gleams on the fruit.

Storage Tips

Store leftover poached pears and the assembled towers in separate airtight containers in the refrigerator for up to two days. Keep the caramel in a small jar at room temperature for a few hours or refrigerated for longer storage then reheat gently over low heat before using. If you plan to freeze pears, flash freeze individual slices on a tray then transfer to a freezer safe bag for up to three months. Note that texture softens after freezing so frozen pears are best used in cooked applications rather than as towers.

Ingredient Substitutions

If burrata is not available substitute high quality fresh mozzarella plus a couple of tablespoons cream to mimic the soft center or simply use all mascarpone for a richer and more stable filling. For nut allergies omit macadamias and use toasted sunflower seeds or crushed pretzel for crunch. Swap maple syrup with honey for a different floral note but reduce cooking time briefly to avoid a burnt taste. If wattleseed is unavailable omit it and consider a small pinch of espresso powder for a similar roasted lift.

Serving Suggestions

Serve towers on individual dessert plates with any remaining warm caramel in a small jug for extra drizzling. Pair with a late harvest Riesling or a sparkling wine which cuts through the cream. For a brunch option present alongside seared prosciutto and toasted walnuts for a sweet and savory balance. Garnish with extra thyme leaves and a light dusting of finely grated lemon zest for brightness.

Cultural Background

Poached fruit is a technique used across many cuisines to gently cook fruit in an aromatic liquid enhancing flavor without heavy caramelization. This version borrows from European desserts where soft cheese is paired with fruit and nuts but adds a modern Australian hint by introducing wattleseed. Wattleseed has long been used by Indigenous Australians for its nutty, roasted flavors and it complements the maple caramel in a subtle way. The result is familiar yet slightly modern and regionally inspired.

Seasonal Adaptations

In winter use pears as suggested but in spring swap to firm stone fruit such as peaches or nectarines and poach briefly. For autumn enhance the poaching liquid with a splash of fortified wine such as tawny port. In summer serve chilled with a citrusy herb such as mint instead of thyme. For holiday meals increase the quantity of pomegranate seeds and add a sprinkle of flaked sea salt to the caramel for a festive contrast.

Meal Prep Tips

Poach the pears up to a day in advance and refrigerate in their poaching liquid to preserve moisture. Prepare the burrata and mascarpone filling and store it in an airtight container for the same day. On the day of serving warm the caramel, assemble towers and finish with pomegranate and nuts. This approach reduces assembly time to under ten minutes so you can spend more time with guests and less time in the kitchen.

These towers are a small ritual of care. Whether served at a holiday table or a quiet dinner for two they celebrate the fruit and the simple pleasure of good cheese and a warm topping. Try them the next time pears are in season and make it your own with a personal garnish.