Glazed Roasted Pears w/ Mascarpone & Pine Cone Bud Syrup
Makes 6 Servings
 |
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.