Roasted Pears with Chestnut Honey and Pecorino Toscano
- 4 large pears, Bosc or Anjou, not quite ripe
- 1 cup Chianti or other dry red wine
- 1 cup sugar
- 1 cup chestnut honey
- 1/2 pound Pecorino Toscano
Trim bottom of pears to stand up. 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 oven and cook until soft, about 30 minutes. Remove and allow to cool. Strain liquid in bottom of pan and set aside.
Recipe courtesy of Mario Batali