Roasted Pears with Chestnut Honey And Pecorino Tosca

4 servings

Try this Roasted Pears with Chestnut Honey And Pecorino Tosca recipe, or post your own recipe for Roasted Pears with Chestnut Honey And Pecorino Tosca

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Roasted Pears with Chestnut Honey And Pecorino Tosca Ingredients

4 lg Pears; Bosc or Anjou, not	1 c Chestnut honey
1 c Chianti or other dry red	1/2 lb Pecorino Toscano
1 c Sugar

Instructions for Roasted Pears with Chestnut Honey And Pecorino Tosca

Preheat oven to 400 degrees. Trim bottom of pears to stand up. 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 oven and cook until soft, about 30 minutes. Remove and allow to cool. Strain liquid in bottom of pan and set aside. To serve, place each pear in center of a plate. Drizzle with chestnut honey and spoon base with red wine sauce. Using a peeler, shave pieces of pecorino over each pear and serve. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5723 broadcast 03-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 Recipe by: Mario Batali Converted by MM_Buster v2.0l.

Main Ingredient: HoneyCuisine: Uncategorized