• Start by stirring the mascarpone. Add the grated rind of 1 lime and some juice. It is also nice to add a tablespoon of the stewed pear juice.
• It's not sweet, but since the caramel sauce will be on top, you won't need it.
• Make a bed of the mascarpone on a serving platter and place the poached pears on top. Sprinkle with chopped walnuts.

Orange caramel sauce

• Place the sugar in a saucepan and add three tablespoons of water. Make sure all the sugar is wet.
• Place the saucepan over medium heat and bring the sugar to a boil. Do NOT stir the pan. Above all, stay with it, because once it starts to brown, it will go in a flash.
• If the caramel gets browner on one side than the other, gently swirl the pan back and forth to even it out.
• When the caramel is the right color, add the orange juice. Be careful, it will bubble a lot. It may also suddenly form a lump. Just keep stirring gently and it should dissolve.
• Now add the butter, chunk by chunk, until you have a nice caramel sauce. At this point it will still be thin, but as the caramel cools it will thicken. Pour the cooled sauce over the poached pears and serve.