Pere al Forno

By LeeBoruchow

Roasted pears with parmigiano-reggiano and chestnut honey: This goes down as one of the ultimate deserts in my book. It's a shame you can't readily find deserts like this in most American restaurants.

Ingredients

• 4 large pears, Bosc or Anjou, not quite ripe
• 1 cup Chianti or Sangiovese
• 1 cup sugar
• chestnut honey, for drizzling
• Parmigiano-Reggiano, for shaving

Preparation

Step 1

Preheat the oven to 400 degrees F.

Trim the bottom of the pears so that they stand up on their own. 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 the oven and cook until soft, about 40 minutes. Remove and allow to cool slightly.

To serve, place each pear in the center of a plate. Spoon the wine reduction over the pear and then drizzle with chestnut honey. Using a peeler, shave shards of Parmigiano over each plate.