Pears are the quintessential dessert in Italy and there is a find line between a perfectly ripe and an overripe pear. For this pear dessert choose Anjou, Bartlett or Bosc types. A perfectly ripe pear has no brown spots, yields to slight pressure when pressed with your finger and cuts without effort. An overripe pear is mushy, soft to the touch, and has a mealy texture. To ripen pears, keep them on your counter in a paper bag.
2 large ripe pears, cut in half lengthwise, and core removed
2/3 cup dry white wine
2 tablespoons sugar
1 tablespoon fresh lemon juice
1/4 cup slivered almonds
1/2 cup mascarpone cheese
1 tablespoon honey
Mint leaves for garnish
Place the pear halves face down in a skillet large enough to hold them in a single layer; pour in the wine and bring to a boil; lower the heat to simmer and cook the pears for 3 to 4 minutes. A knife should easily pierce them. Transfer the pears with a slotted spoon to a flat serving dish with a lip and set aside.
Add 2 tablespoons sugar to the liquid remaining in the pan; stir well and cook until the liquid is syrupy. Stir in the lemon juice and pour over the pears. Set aside.
Toast the almonds in a small skillet over medium heat; when they begin to smell fragrant, transfer them to a small dish.
Mix the mascarpone in a small bowl with the honey.
Fill each pear cavity with some of the mascarpone mixture and sprinkle the almonds evenly over the pears.
Garnish with a mint leaf.
This recipe is featured on show 1719, Fruit Fantasy — Una Frutta Fantasia.
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