Chianti Baked Pears with Toasted Almonds and Vanilla Bean Mascarpone

By Chef Laura Published: March 7, 2013

  • Yield: 16 halves

Ingredients

Instructions

  1. In a large saucepan, combine the sugar, wine, water, orange and lemon zests, and cinnamon stick and bring to a boil, stirring to dissolve the sugar.
  2. Place the pears in a baking dish, cut sides up, then add the hot liquid. Place in a preheated 375 degree oven and bake, turning occasional, until tender. Using a slotted spoon, transfer the pears to a large dish to cool. During last 8 minutes of baking time, place almonds in oven to toast.
  3. Strain the syrup into a medium saucepan. Boil over moderate heat until the syrup thickens about 10 minutes. Let cool to room temperature, then refrigerate until chilled.
  4. In a small bowl, combine the mascarpone with the vanilla bean paste and a pinch of sea salt. Sweeten with a little sugar if desired.
  5. To serve, drizzle a little syrup on plate, then place a dollop of mascarpone on plate, place pear, cut side down over (the mascarpone keeps it from sliding), another small dollop of mascarpone and an additional drizzle of syrup.

Copyright © 2018 . Celebrated Cuisine | Chef Laura Briscoe

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