Ingredients

4 large pears, Bosc or Anjou, not quite ripe
1 cup Chianti or other dry red wine
1 cup sugar
1 cup chestnut honey
Parmigiano-Reggiano cheese, in 1 piece

Directions

Preheat the oven to
400 degrees F.
Trim the bottom of the pears so that they stand up on their own. In a small roasting
pan, just large enough to hold the pears, place the pears upright. Pour the wine and
sugar into the pan surrounding the base of the pears. Place in the oven and cook until
soft, about 30 minutes. Remove and allow to cool. Strain the liquid in the bottom of
the pan and reserve.

To serve, place each pear in the center of a plate. Drizzle with chestnut honey and
spoon the red wine sauce over. Using a peeler, shave shards of Parmigiano over
each