Step 1

Peel the pears carefully, and slice off the bottoms so that they have flat bases.

Step 2

In a mixing bowl, combine the red and white miso pastes, lemon zest and juice, then gradually pour in 500ml of water.

Step 3

Stir in the ginger and mix until combined.

Step 4

In a heavy based saucepan, warm up the liquid and lay the pears in and simmer over medium heat for 5 minutes.

Step 5

Stir in the white caster sugar.

Step 6

Reduce the heat and poach for 45-60 mins until pears are tender.

Step 7

In a small separate saucepan, take 200ml of the poaching liquid, add the brown sugar and heat for 10-15 mins until a sticky thick syrup forms.

Step 8

To serve, stand each pear up right on a shallow plate or bowl and drizzle with the brown sugar syrup. Serve with mascarpone if you like.