Recipe courtesy of Melissa Murphy

Chestnut Honey-Baked Pears Stuffed with Mascarpone

  • Total: 40 min
  • Cook: 40 min
  • Yield: 4 servings
Save Recipe

Ingredients

4 ripe but firm bosc pears, stem intact

1 cup dry white wine

1/4 cup, plus 1 tablespoon chestnut honey

1/2 cup water

1 cinnamon sticks

Zest of 1 lemon

1 1/2 vanilla beans, split

1/2 cup mascarpone cheese

Directions

  1. Preheat oven to 350 degrees. Combine wine, 1/4 cup chestnut honey, water, cinnamon, and lemon zest in a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and the scraped bean to the pot. Bring to a simmer, stirring. Pour the poaching liquid into a baking dish just large enough to hold the pears. Keeping stems intact, remove the core from the pear using a melon baller (apple corer) entering through the base and removing only the woody core and seeds. Trim the skin off the base only of the pear and place upright in baking dish. Bake the pears about 25 to 35 minutes or until tender. You must baste the pears with the liquid every 5 to 7 minutes. The skins should be crinkly. Remove from oven and let cool in the liquid.
  2. Combine the mascarpone with the remaining 1 tablespoon chestnut honey. Using a pastry bag, fill each pear at its base with the mascarpone. Serve drizzled with poaching syrup.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Crepes Stuffed with Apples and Cherries

Iranian Veal Stuffed Apples with Browning

Easiest Ever Baked Stuffed Apples

Spiced Fruit Chips

Individual Apple Tarts

Baked Apples with Brown Sugar

Candied Apple

Grilled Green Apples