Stirling House Pear Recipe

In 2014, as we get ready to launch the new cookbook, we thought it would be nice to put up some of our recipes onto the Stirling House blog. Many guests have requested this over the years. Enjoy!

Recipe - Stirling House Baked Pear

This one recipe makes me proud as it makes converts of non pear lovers. I

know...I was one of them. My mom liked to bake fruit, and drizzle cognac over a pear or apple as a nice dessert. I thought tweaking this a bit would be a nice addition to the breakfast repertoire. The other ingredients create a nice balance and the pear makes a nice start to the day. It is so easy and yet seems so

complex when it is served.

You need (for 3 couples):

6 large, ripe pears (I prefer red pears, d'Anjou or Bartlett, but honestly, they

all work well)

6 tsp Mascarpone cheese

2 tbl almonds, sliced thin

6 tsp honey. I use local honey from our friend's farm

(optional 1 tsp cognac, cointreau, or grand marnier...I can't help it, I'm French)

• Preheat the over to 350*
• In a small skillet, and no oil, toast the almonds until golden brown. Get them off the stove and out of the skillet when they are ready, or they will burn.
• Slice the pears in half lengthwise. and with a small melon baller scoop out the seeds in the middle, as well as the bottom of each half where the stem grows
• Slice the back of the pears, eyeballing the front so that they sit flat on a surface. Take that sliced bit and cover the seed hole you created, much like putting a lid on a pot. At this point you may add the optional tsp of hooch to the well in the pear. This will aid in the cooking of the pear. your call 
• Wrap the pears in one large non-stick piece of foil and bake at 350* for 30 minutes 
• Remove the foil of pears from the heat and place one pear on each serving plate
• Scoop 1 tsp of mascarpone into the "hole"
• Drizzle the honey over the cheese ...a little goes a long way
• Place the toasted almonds artistically on top of the cheese
• Serve them up.

You can add a garnish of fruit and granola to the plate with a dollop of

whipped cream if you like.

Bon Appetit.