Pears with clementines a sweet seasonal treat
This easy, seasonal dessert looks and smells great on a wintertime dinner table.
Preparation time, start to finish: 1 hour 15 minutes (15 minutes active). Makes 6 servings.
3 tablespoons butter
6 ripe pears, preferably Anjou or Bosc, peeled, halved and cored
1 cup mascarpone cheese
1/8 teaspoon cinnamon
1/4 cup pitted dates, chopped
3 clementines, separated into sections
2 tablespoons honey
1/4 cup roasted almonds, finely chopped
Preheat the oven to 350 F.
Put the butter in a 9-by-13-inch cake pan and place it into the oven to melt.
Once the butter has melted, place the pear halves core-side down in the pan and spoon some of the melted butter over them. Roast for about 1 hour, basting with butter from the pan every 15 minutes, or until the pears are caramelized on the bottom. Remove from the oven and let cool slightly.
Meanwhile, in a small bowl, mix the mascarpone and cinnamon. Let it come to room temperature.
When the pears still are warm but not hot, place two halves each in the serving bowl, core-side up. Stuff the center with the mascarpone mixture. Scatter dates and clementine sections on top, then drizzle with honey and sprinkle with almonds.