roasted pear mascarpone pine cone bud syrup

Glazed Roasted Pears w/ Mascarpone & Pine Cone Bud Syrup

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Glazed Roasted Pears w/ Mascarpone & Pine Cone Bud Syrup

Makes 6 Servings
wine WINE PAIRING
Amontillado Sherry

An elegant dessert packed with rich flavors and absolutely gorgeous on the plate. This recipe does a great job of showcasing the pine cone bud syrup, which gives these pears a deep piney, resinous flavor.

INGREDIENTS
  • 6 Pears, just ripe (ripe, but still firm)
  • 1 tbsp Unsalted Butter
  • ¼ cup Honey
  • ¼ cup Sugar
  • 1 tbsp Pine Cone Bud Syrup (plus additional to finish plates)
  • 4 strips of Lemon Zest
  • Mascarpone Cheese

DIRECTIONS

1

Preheat your oven to 425°F.
2

Peel the pears from the top down (leave the stems on), then remove a small slice from the base so they stand upright.
3

Put the pears in a roasting pan or baking dish, standing straight up. Add the butter, honey, sugar, lemon zest strips and tablespoon of pine cone bud syrup to the pan.
4

Put the baking dish in the oven and roast the pears for 30 minutes.
5

Turn the pears so they’re resting on their sides in the pan. Continue to roast for 15 minutes.
6

Turn the pears so they’re resting on their other side. Continue to roast for an additional 15 minutes.
7

Turn the pears again so they’re upright. Continue to roast for a final 15 minutes, opening the oven to baste the pears with the caramel in the pan every five minutes.

8

Remove the pears from the pan. Put them on a serving platter, in bowls, or on plates. Serve them with some of the caramel sauce from the pan, a dollop (or quenelle) of the mascarpone cheese, and a drizzle of pine cone bud syrup.

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