| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 4 | lg | Pears, Bosc or Anjou, not quite ripe |
| 1 | c | Chianti or other dry red wine |
| 1 | c | Sugar |
| 1 | c | Chestnut honey |
| 1/2 | lb | Pecorino Toscano |
INSTRUCTIONS
Preheat oven to 400 degrees F. Trim bottom of pears to stand up. In a small roasting pan just large enough to hold the pears, place the pears upright. Pour the wine and sugar into the pan surrounding the base of the pears. Place in oven and cook until soft, about 30 minutes. Remove and allow to cool. Strain liquid in bottom of pan and set aside. To serve, place each pear in center of a plate. Drizzle with chestnut honey and spoon base with red wine sauce. Using a peeler, shave pieces of pecorino over each pear and serve. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #515 by Sue <suechef@sover.net> on Mar 13, 1997
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