Ingredients

Start to finish: 1 hour 15 minutes (15 minutes active)
Servings: 6

3 tablespoons butter
6 ripe pears, preferably Anjou or Bosc, peeled, halved and cored
1 cup mascarpone cheese
1/8 teaspoon cinnamon
1/4 cup pitted dates, chopped
3 clementines, separated into sections
2 tablespoons honey
1/4 cup roasted almonds, finely chopped

Directions

Preheat the oven to 350 F.

Put the butter in a 9-by-13-inch cake pan and place it into the oven to melt.

Once the butter has melted, place the pear halves core-side down in the pan and spoon some of the melted butter over them. Roast for about 1 hour, basting with butter from the pan every 15 minutes, or until the pears are caramelized on the bottom. Remove from the oven and let cool slightly.

Meanwhile, in a small bowl mix the mascarpone and cinnamon. Let it come to room temperature.

When the pears are still warm but not hot, place two halves each in serving bowl, core-side up. Stuff the center with the mascarpone mixture. Scatter dates and clementine sections on top, then drizzle with honey and sprinkle with almonds.