Chestnut Honey Baked Pears Stuffed With Mascarpone

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Dujour10	4	Servings

INGREDIENTS

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
1		Lemon, Zest of
1 1/2		Vanilla beans, split
1/2	c	Mascarpone cheese

INSTRUCTIONS

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  CHEF DU JOUR
MELISSA MURPHY SHOW #DJ9490  Recipe courtesy of Melissa Murphy, Sweet
Melissa Patisserie, Inc.  Busted and entered for you by: Bill Webster
Converted by MM_Buster v2.0m.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 114 Calories From Fat: 59 Total Fat: 6.5g Cholesterol: 19.4mg Sodium: 12.4mg Potassium: 46mg Carbohydrates: 2.6g Fiber: <1g Sugar: <1g Protein: <1g