Cinnamon-Merlot Roasted Pears

• 6 large ripe bosc pears
• 1 cup merlot
• 1 cup cherry juice
• 2 cinnamon sticks
• 14 cup sugar
• 18 teaspoon salt
• 12 cup mascarpone cheese

1. Preheat oven to 375F Peel pears, leaving stems intact.
2. Cut a thin slice from the bottom of each pear and insert an apple corer; twist and pull to remove cores.
3. Combine Merlot, cherry juice, and cinnamon sticks in an 8x8x2-inch baking dish.
4. Add pears.
5. Bake for 45 to 60 minutes or until pears are tender, spooning liquid over pears every 15 minutes.
6. Reduce oven temperature to 200F Remove pears from baking dish.
7. Pour liquid into a saucepan; stir in sugar and salt.
8. Gently boil liquid for 10-12 minutes or until reduced to a syrup.
9. Return pears to baking dish and keep warm in oven until ready to serve.
10. To serve 12, cut each pear in half; to serve 24, cut each pear into quarters.
11. Drizzle syrup over pears; dollop with mascarpone cheese.

merlot, cherry juice, cinnamon sticks, sugar, salt, mascarpone cheese

Taken from www.food.com/recipe/cinnamon-merlot-roasted-pears-367863 (may not work)