Recipe - Roasted Pears With Chestnut Honey And Pecorino Tosca

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. 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