Baked Pears with Vanilla Mascarpone

• 4 Anjou or Bosc pears
• 1 tablespoon unsalted butter, softened
• 2 tablespoons sugar
• 1 cup red wine
• 4 sprigs thyme (optional)
• Vanilla Mascarpone (recipe follows)
• Store-bought biscotti
• 1/2 vanilla bean, split and scraped
• 8 ounces mascarpone cheese
• 2 tablespoons confectioners sugar
• (makes about 1 cup)

1. Preheat the oven to 425F.
2. Slice off the bottom of each pear just enough so it will stand upright.
3. Using a melon baller or small spoon, remove the seeds from the bottom.
4. Peel the upper half, leaving the stem intact; pat dry with a paper towel.
5. Rub butter over the peeled part of each pear; stand the pears in a small baking dish (about 7 x 11 inches).
6. Sprinkle with the sugar.
7. Pour the wine into the baking dish; add the thyme sprigs, if using.
8. Bake until the pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste the pears occasionally with the wine, adding a bit of water as needed to prevent the liquid from evaporating.
9. Remove from the oven.
10. Spoon some of the pan juices into each serving dish, and place a pear on top.
11. Serve with a dollop of mascarpone and several biscotti on the side.
12. Combine all the ingredients in a small bowl, and stir together with a wooden spoon.

pears, unsalted butter, sugar, red wine, thyme, vanilla mascarpone, biscotti, vanilla bean, mascarpone cheese, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/baked-pears-with-vanilla-mascarpone-392845 (may not work)