Caramelized Pears with Rum Raisin Mascarpone
- 1 cup golden raisins, packed tightly
- 1/2 cup rum
- 4 tablespoons brown sugar
- 3 tablespoons butter
- 1/2 teaspoon fresh lemon juice
- 4 Bosc pears
- Rum-raisin mascarpone:
- 1 pint mascarpone
- 4 amaretto cookies, crumbled
Preheat oven to 375 degrees F.
Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
For the rum raisin mascarpone:
Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.
Recipe courtesy of Tyler Florence, 2007