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Roasted Pears with Chestnut Honey and Parmigiano-Reggiano
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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
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
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