Chestnut Honey-Baked Pears Stuffed With Mascarpone
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
43
Spice
57
Sweetness
51
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees
2
Combine wine, 1/4 cup chestnut honey, water, cinnamon, and lemon zest in a medium saucepan
3
Scrape the seeds from the vanilla bean and add the seeds and the scraped bean to the pot
4
Bring to a simmer, stirring
5
Pour the poaching liquid into a baking dish just large enough to hold the pears
6
Keeping stems intact, remove the core from the pear using a melon baller (apple corer) entering through the base and removing only the woody core and seeds
7
Trim the skin off the base only of the pear and place upright in baking dish
8
Bake the pears about 25 to 35 minutes or until tender
9
You must baste the pears with the liquid every 5 to 7 minutes
10
The skins should be crinkly
11
Remove from oven and let cool in the liquid
12
Combine the mascarpone with the remaining 1 tablespoon chestnut honey
13
Using a pastry bag, fill each pear at its base with the mascarpone
14
Serve drizzled with poaching syrup