Stirling House Baked Pear

This one recipe makes me proud as it makes converts of non pear lovers. I
know...I was one of them. My mom liked to bake fruit, and drizzle cognac over a pear or apple as a nice dessert. I thought tweaking this a bit would be a nice addition to the break

You need (for 3 couples):
6 large, ripe pears (I prefer red pears, d'Anjou or Bartlett, but honestly, they
all work well)
6 tsp Mascarpone cheese
2 tbl almonds, sliced thin
6 tsp honey. I use local honey from our friend's farm
(optional 1 tsp cognac, cointreau, or grand marnier...I can't help it, I'm French)

Preheat the over to 350*
In a small skillet, and no oil, toast the almonds until golden brown. Get them off the stove and out of the skillet when they are ready, or they will burn.
Slice the pears in half lengthwise. and with a small melon baller scoop out the seeds in the middle, as well as the bottom of each half where the stem grows
Slice the back of the pears, eyeballing the front so that they sit flat on a surface. Take that sliced bit and cover the seed hole you created, much like putting a lid on a pot. At this point you may add the optional tsp of hooch to the well in the pear. This will aid in the cooking of the pear. your call
Wrap the pears in one large non-stick piece of foil and bake at 350* for 30 minutes
Remove the foil of pears from the heat and place one pear on each serving plate
Scoop 1 tsp of mascarpone into the "hole"
Drizzle the honey over the cheese ...a little goes a long way
Place the toasted almonds artistically on top of the cheese
Serve them up.
You can add a garnish of fruit and granola to the plate with a dollop of
whipped cream if you like.
Bon Appetit.

Recipe Summary:
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Recipe Provided By:
Stirling House B&B
Greenport, NY

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Greenport Bed and Breakfast Inns