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Cranberry-Mascarpone Pears

Full of fall harvest fruit, this dessert balances sweet and sour flavors sophisticated enough for the holidays.


4 Markon First Crop Pears, halved with centers scooped out

1/4 cup unsalted butter

1 cup fresh cranberries

1/2 cup candied nuts

1/2 cup honey, split

1/2 cup mascarpone cheese

1 Tbsp. Markon First Crop Thyme


Preheat oven to 400 degrees F.

Divide butter equally between the eight pear halves, placing in the center holes. Bake fruit until tender, periodically basting with the butter, approximately 20 minutes. Remove and cool.

Microwave cranberries with two tablespoons of water for two to three minutes or until berries are soft and bursting.

In a mixing bowl, combine mascarpone cheese and 1/4 cup honey.

To arrange dessert, place equal amounts of the cheese mixture in the center of each pear half. Top with equal amounts of cranberries, candied nuts and thyme. Drizzle with remaining 1/4 cup honey and serve.