Roasted Pears With Chestnut Honey And Parmigiano-Reggiano

Recipe Ingredients

4		Pears, Bosc or Anjou - not quite ripe (large)
1 cup	237ml	Chianti or other dry red wine
1 cup	198g / 7oz	Sugar
1 cup	237ml	Chestnut honey
		Parmigiano-Reggiano cheese - in 1 piece

Recipe Instructions

Preheat the oven to 400 degrees.

Trim the bottom of the pears so that they stand up on their own. In a small roasting pan, just large enough to hold the pears, place the pears upright. Pour the wine and sugar into the pan surrounding the base of the pears. Place in the oven and cook until soft, about 30 minutes. Remove and allow to cool. Strain the liquid in the bottom of the pan and reserve.

To serve, place each pear in the center of a plate. Drizzle with chestnut honey and spoon the red wine sauce over. Using a peeler, shave shards of Parmigiano over each pear and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B02) - from the TV FOOD NETWORK

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