Honey-Thyme Roasted Pears with Maple-Whipped Mascarpone

Source

For the pears:

4 large pears, halved & cored
2 TBSP California olive oil
4 TBSP honey, divided
1 TBSP fresh thyme
1 tsp salt

For the maple mascarpone:

1.5 cup Mascarpone cheese
3/4 cup heavy cream
6 TBSP maple syrup
1 tsp lemon zest
salt to taste

For the garnish:

6 TBSP walnuts, toasted & chopped
1 lemon, zested into thin strips

Method

Roast the pears:

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Halve and core the pears. Place the halves on the parchment-lined baking sheet, cut side up. Brush the cut sides of the pears with the olive oil. Drizzle 2 tablespoons of honey evenly over the cut sides, then spread all over with a spoon. Sprinkle the thyme and salt over the pears.

Roast for 20-30 minutes, depending on size, rotating the pan after 10 minutes to ensure even roasting.

Preheat a large skillet over high heat. Working in batches, carefully transfer the roasted pears to the hot skillet, cut side down. Sear for 1-2 minutes until the cut sides are golden brown in color, using the juices that have pooled in the cored parts to help caramelize them.

Remove from the skillet and drizzle with the remaining 2 tablespoons of honey.

To make the maple mascarpone:

While the pears are roasting, add the mascarpone, heavy cream, maple syrup, and lemon zest to the bowl of a stand mixer. Using the paddle attachment, whip the mixture until it reaches a stiff consistency, about 1-2 minutes. Season with salt to taste and set aside in the refrigerator until ready to use.

To serve:

Prepare individual plates by spreading each one with maple marscapone, then top with a prepared pear, cut side up.  Sprinkle each with walnuts and lemon zest.

Or - prepare one platter 'family style':

Spread the maple mascarpone onto a serving platter. Top with the prepared pears, cut side up. Sprinkle with chopped walnuts and lemon zest, then serve.