From Everyday Food magazine, this recipe combines seasonal pears with crisp amaretti cookies and rich mascarpone cheese. Select pears that are just ripe in order to keep the best shape. Pears ripen best after they have been picked, so purchase under-ripe pears a few days prior to making this dish and store the pears at room temperature, standing upright. To speed things up, add an apple. The skin will change from bright red or green to a dull yellow-red or -green when ripe.
4 firm, ripe Bartlett pears, red or green
2 tbsp sugar
2 tbsp fresh lemon juice
pinch of salt
1/2 cup mascarpone cheese
amaretti cookies (Italian almond macaroons)
Preheat oven to 375F
Halve pears lengthwise and use a melonballer or spoon to remove core. In a baking dish or roasting pan, toss pears with sugar, lemon juice, and salt. Arrange pears in a single layer, cut side down.
Pour 1/4 cup water over pears and cover dish tightly with aluminum foil. Bake 25-30 minutes, or until pears are tender. The skins will begin to turn amber.
To serve, place a pear half cut side up on a plate and top with a tablespoon of mascarpone cheese. Crumble 1-2 amaretti cookies on top.
