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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2003
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 74 mg
- Protein 3 g
- Calories 434.0
- Total fat 22 g
- Cholesterol 66 mg
- Saturated fat 13 g
- Total carbohydrate 63 g
- Iron 4.0
- Folate 4.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 8.0