A lovely, light, late-winter/early-spring dessert, mulling spices and honey pear wonderfully with pairs. Err… something.
1 1/4 cups Mulled Over
1/2 cup sugar or local honey!
1/2 tsp cinnamon
4 Bosc pears, halved, seeds/cores scooped out
4 oz mascarpone
4 oz gorgonzola or bleu cheese
1/4 cup roasted unsalted pecans (optional)
Combine mead, sugar/honey, and cinnamon in a saucepan and boil 8-10 minutes or until slightly thick and syrupy. Reduce heat to low and place pears cut-side-down in the syrup. Cover and simmer about 25 minutes, turning the pears over half-way through. In the mean time, combine mascarpone and bleu cheese in a small bowl and mix well. When the pears are done, remove from the pan onto serving dishes and allow them to cool slightly. Top each half with a ball of cheese, and drizzle syrup over the top. If using pecans, toss them into remaining liquid and simmer a few more minutes until the liquid begins to stick to them.