Pears in espresso syrup with mascarpone

Place 500 ml of water in the pan (where 4 pears fit together). Peel the pears, leave the stalk. Roast sugar, cardamom and espresso powder in boiling water. Turn down low and put pears upright in espresso syrup. Slightly press pan (approx. 15 min.) Gently against the boil, until they are soft. Allow pears to cool in syrup (at least 1 hour), turn them regularly so that they turn nicely evenly brown.

Spread Mascarpone over four plates or large scale. Place pears upright in mascarpone. A few spoonfuls of espresso syrup drip around each pear. Crumble (with rolling pin) coarsely crumble and sprinkle biscuit crumbs loosely over it.