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BelGioioso Cheese, Inc

 

Mascarpone Cream Sauce
with Sautéed Pears

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

4 large fresh pears, each sliced into 6 wedges
Juice of 1 lemon
2 Tbsp. unsalted butter
1/2 cup brown sugar
1/4 cup brandy or cognac
8 oz. BelGioioso Mascarpone cheese
1/4 cup pure maple syrup

Directions

Slice fresh pears and toss in lemon juice to prevent browning. Melt butter in large pan over low heat. Add sliced pears and sauté for a few minutes until heated through. Add brown sugar and stir until melted and the pears are coated. Heat mixture until pears start to soften, then add brandy. Bring to a boil and poach pears until soft and heated through. Mix BelGioioso Mascarpone with maple syrup and serve pears warm or slightly cooled with a dollop of Mascarpone.

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