Passito Pears Stuffed with Mascarpone and Raisins
These Passito Pears make a rich, yet light dessert and have a delicious filling, and pairs well with pears or apples. The recipe pairs well with Barboursville Vineyards’ 2015 Paxxito and appears in this full episode of “Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 1 c. raisins
- ½ c. Passito
- 2 c. mascarpone, room temperature
- ¼ c. butter
- ⅓ c. brown sugar
- Frying pan
- 1 tsp. lemon juice
- 4 pears, cut in two with seeds scooped out of the middle
- 8 amaretto cookies, coarsely crumbled
- Small bowl
- Mixing bowl
Step 1: Soak the raisins in the Passito in a small bowl for one hour. Place the mascarpone in a small mixing bowl. Strain out the raisins and add to the mascarpone. Set aside. Reserve the Passito.
Step 2: Preheat the oven to 375 F.
Step 3: Place a frying pan over medium-high heat and melt the butter. Then add the brown sugar and stir until the sugar dissolves.
Step 4: Place the pears cut side down in the pan. Cook 3 - 4 minutes to caramelize the pear.
Step 5: Stir in the reserved Passito and the lemon juice and baste the tops of the pears. Then place in the oven and bake for 15 minutes.
Step 6: To plate the pears, place one pear half cut side up on the plate. Place a spoonful of the raisin mascarpone in the center of the pear and drizzle with the pan sauce. Sprinkle the cookie crumbles on top and serve immediately.