Recipe - Roasted Pears

4 lg Pears, Bosc or Anjou, not
quite ripe
1 cup Chianti or other dry red
wine
1 cup Sugar
1 cup Chestnut honey
One half pound Pecorino Toscano

Preheat oven to 400 degrees F.

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.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #515 by Sue
suechef@sover.net on Mar 13, 1997