Ingredients
9 TBS butter
6 Bosc Pears, Peeled, cored and sliced
3/4 c sugar
3 TBS orange zest
1 cup dessert wine
marscarpone
Preparation
Heat butter in saute pan until bubbling. Add pears and sugar and cook until pears are tender. Remove pears from pan and carmelized the sugar over high heat. After the sugar has carmelized, add dessert wine and orange zest and cook until reduced.
Dollop Marscarpone on top.
