Chestnut Honey-Baked Pears Stuffed With Mascarpone
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Chestnut Honey-Baked Pears Stuffed With Mascarpone
  Pears    Chestnuts  
Last updated 6/12/2012 1:00:15 AM. Recipe ID 23335. Report a problem with this recipe.
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      Title: Chestnut honey-baked pears stuffed with mascarpone
 Categories: 
      Yield: 4 Servings
 
      4    Ripe but firm bosc pears,
           Stem intact
      1 c  Dry white wine
    1/4    Cup, plus 1 tablespoon
           Chestnut honey
    1/2 c  Water
      1    Cinnamon sticks
           Zest of 1 lemon
  1 1/2    Vanilla beans, split
    1/2 c  Mascarpone cheese
 
  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.
  
  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.
  
  Yield: 4 servings
  




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Recipe ID 23335 (Apr 03, 2005)

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