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Serves 6

6 firm pears (your favorite kind)

2 quarts water
1 C. pure maple syrup
1 cinnamon stick
1 vanilla bean pod, split open
1 T. lemon juice

¼ C. whipping cream
2 T. mascarpone cheese
½ t. ground cinnamon
2 T. sugar

1/2 C. maple syrup for serving

In a large pot, at least 5" deep, bring water, maple, cinnamon stick, vanilla bean and lemon juice to a boil. While you are waiting, peel the pears with a vegetable peeler, and cut them in half lengthwise. Remove core and stem. When the poaching liquid comes to a boil, reduce the heat to simmer, and place the pears in the liquid. Dampen a paper towel and place on top of the pears, to keep them submerged.

In a small bowl, combine mascarpone, cinnamon, and sugar. Whip the cream and fold into mascapone mixture. Keep refrigerated.

In a separate sauce pan, heat the remaining maple syrup and add ½C. of the poaching liquid. Let cook until sauce is reduced by half. When the pears are tender (a small knife easily inserted), remove from the liquid with a slotted spoon.

On a small plate or shallow bowl, place 2 Tablespoons of the reduced sauce. Place the half pear, face up on top of the sauce and spoon a dollop of the cream into the scooped out core. Sprinkle with a little cinnamon/sugar. Serve immediately.