Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
1 1/2 cups light brown sugar6 Bartlett pears, medium ripe1 to 1 1/2 cups apple cider3/4 cup mascarpone, room temperature2 tablespoons milk1/4 cup chestnut honey or other honey1/3 cup pecans, toasted and chopped
Preheat an oven to 350ºF. Spread the brown sugar on a baking sheet. Peel, halve and core the pears. Lay the pears, cut side down, on the brown sugar. The pears should fit snugly together. Bake until the pears are tender and their juices form a light caramel syrup, 35 to 40 minutes. Check the pears every 5 to 10 minutes to see if the pan is dry. If the pan gets dry, add 1/4 cup apple cider to dissolve the sugar. Turn the pears over and roast an additional 5 to 10 minutes.
Let cool 10 minutes. If the sauce is too thick, add some apple cider and over medium heat on the burner of your stove, scrape up the caramelized sugar to make a golden brown sauce. If the sauce from the pears is too thin, place in a saucepan and over medium high heat, reduce until it thickens slightly, 2 to 3 minutes. In a small bowl, stir the mascarpone, milk and honey together and reserve.
To serve, spoon some of the warm caramel sauce onto the bottom of each bowl. Place 2 pears halves on top of the caramel. Top with a spoonful of the mascarpone. Sprinkle with pecans.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!