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.
