Best Chestnut Honey Baked Pears Stuffed With Mascarpone Recipes

BAKED PEARS WITH CURRANTS AND CINNAMON

Steps:

• Preheat the oven to 375 degrees F.
• Place the pears, cut-side up, in a shallow 2-quart baking dish. Sprinkle with the sugar and cinnamon, and add a small pat of coconut oil to each pear half. Pour the wine into the bottom of the baking dish, being careful not to disturb the pears. Sprinkle the currants over the pears -- it's OK if some fall into the wine. Place in the oven and cook until fork tender, about 50 minutes.
• To serve, set pears on a plate and dollop with mascarpone. Drizzle with some of the juices and currants from the baking pan.

BAKED PEARS WITH VANILLA MASCARPONE

Steps:

• Preheat the oven to 425°F. Slice off the bottom of each pear just enough so it will stand upright. Using a melon baller or small spoon, remove the seeds from the bottom. Peel the upper half, leaving the stem intact; pat dry with a paper towel. Rub butter over the peeled part of each pear; stand the pears in a small baking dish (about 7 × 11 inches). Sprinkle with the sugar.
• Pour the wine into the baking dish; add the thyme sprigs, if using. Bake until the pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste the pears occasionally with the wine, adding a bit of water as needed to prevent the liquid from evaporating. Remove from the oven.
• Spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.
• Combine all the ingredients in a small bowl, and stir together with a wooden spoon.

RED WINE POACHED ANJOU PEARS STUFFED WITH MASCARPONE

Steps:

• Place the wine, peppercorns, vanilla beans, zest, cardamom and sugar in a 2 1/2-quart saucepan and cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Bring the saucepan to a boil then reduce to a gentle simmer. Place the pears in the saucepan and cook for about 30 to 45 minutes, or until the pears are tender.
• Remove the pears from the poaching liquid and set aside on a plate. Allow them to cool completely.
• While the pears are cooling, strain the poaching liquid and discard solids. Return the liquid to the pan, increase the heat to medium-high and reduce the poaching liquid to a syrup, about 5 to 10 minutes. You should have about 1/2 cup syrup. Set aside.
• When the pears are cool enough to handle, remove the inner core using a melon baller. Stuff each pear with 2 tablespoons of the mascarpone.
• To serve, pour about 2 tablespoons of the poaching syrup on a chilled appetizer plate with a pear in the center. Sprinkle toasted pistachios around the plate and garnish with mint leaves and orange zest. Drizzle with creme anglaise, if desired.

HONEY-POACHED PEARS WITH MASCARPONE

Steps:

• Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
• Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
• Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.