2 Bosc pears
2 tablespoons brown sugar
3 tablespoons butter
1 cup Oliver’s Cinnamon Pear Balsamico
1 tsp fresh lemon juice
Split pears down the middle and using a melon-baller, remove the cores. Place in a non-reactive bowl and add Oliver’s Cinnamon Pear Balsamico. Let stand for 1 hour, turning occasionally.
Add brown sugar and butter to a large nonstick skillet over medium heat until just melted. Stir together then add lemon juice and pears to pan, cut side down, and baste with the melted butter and sugar. Cover and continue cooking until pears are soft and browned on the bottom.
For the Cream:
½ pt whipping cream
2 tablespoon Sugar
2 oz Limoncello Liqueur
Place cream in bowl and mix on high until cream starts to stiffen. Add sugar and beat for another 15 seconds. Add liqueur and beat for another 10 seconds.
Serve pears on a plate topped with a scoop of cream and drizzle with pear pan juices.
Source: Joe Marsico (email@example.com)