Brandied Pears with Mascarpone Cream Sauce
4 large fresh pears
each sliced into 6 wedges
2 tablespoons unsalted butter
½ cup brown sugar
¼ cup brandy
8 ounces BelGioioso Mascarpone cheese
¼ cup pure maple syrup
Toss pear slices in lemon juice to prevent browning. Melt butter in large pan over low heat. Add sliced pears and saute for a few minutes until heated through. Add brown sugar and stir until melted and the pears are coated. Heat mixture until pears start to soften, then add brandy.
Bring to a boil and poach pears until soft and heated through.
Mix mascarpone with maple syrup and serve pears warm or slightly cooled with a dollop of mascarpone cream sauce.
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