Pan-Roasted Pears with Balsamic Vinegar and Honey
Pears glazed in honey and white balsamic vinegar, a new grocery item, find a balance with rich mascarpone cheese. If you can't find white balsamic vinegar, use regular balsamic, but the sauce will be darker. The cooking time may vary slightly depending on the firmness of the pears.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 434 |
| pro | 3 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 63 g |
| fibre | 5 g |
| chol | 66 mg |
| sodium | 74 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 4% |
| vit A | 8% |
| vit C | 8% |
| folate | 4% |
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1/2 cup (125 mL) mascarpone cheese
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) sour cream
Pinch nutmeg
4 firm ripe pears, such as Bartlett
2 tbsp (25 mL) butter or margarine
1 tbsp (15 mL) white balsamic vinegar
Preparation:
In bowl, combine mascarpone cheese, 1/4 cup (50 mL) of the honey, sour cream and nutmeg. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Peel pears; cut in half lengthwise and core. Set aside.
In skillet, melt butter over medium heat. Arrange pears, cut side down, in pan; cook until deep golden, about 5 minutes. Turn pears over and brush with pan juices; cover and cook until tender, about 6 minutes. Stir vinegar and remaining honey into pan juices; spoon over pears. Simmer, basting pears with pan juices, until sauce is glossy and syrupy, about 5 minutes.
Transfer pears, cut side up, to serving plates; spoon pan juices over top. Serve with scoop of mascarpone mixture.
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For more ideas on cooking with Real Cream, click here |
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