Ingredients
>
1 vanilla bean
>
3/4 cup mascarpone cheese or crème fraîche
>
1 tbsp lemon juice
>
4 Bosc pears
>
3 tbsp butter
>
1/4 cup sugar
>
1/2 tsp ground cinnamon
>
1/4 tsp ground ginger
Steps
1
With tip of paring knife, split the vanilla bean in half lengthwise. With side of knife, scrape out seeds and place in a medium bowl (reserve vanilla bean halves). To bowl, add the mascarpone cheese and lemon juice. Stir to combine and set aside.
2
Halve the pears lengthwise and core.
3
In a 12-inch nonstick skillet, heat the butter, reserved vanilla bean halves, and 2 tbsp water on medium-low, until butter melts. Add pears and turn to coat in butter mixture. Cook 2 min., turning pears over occasionally.
4
Sprinkle the sugar, cinnamon, and ginger around the pears, stirring into cooking liquid. Cover skillet and cook 3–4 min., until pears are tender. Uncover and turn all pear halves cut-sides down. Cook 1 min., until pears are caramelized, stirring occasionally. Transfer 2 pear halves to each of 4 bowls. Spoon some cooking liquid over pears. Top with spoonfuls of vanilla mascarpone.
