Ingredients

(Pere al vino rosso)

6 Comice pears, peeled but left whole
1 cup sugar plus 1/4 cup sugar
6 tablespoons water
1/2 cup rich red wine, such as Barbera or zinfandel
1 tablespoon dark rum
3 tablespoons unsweetened cocoa
3/4 cup mascarpone

Directions

Preheat oven to 350 degrees.

Place pears standing up in a baking pan just large enough to contain them.

To make the caramel: Place 1 cup sugar and the water in a small heavy saucepan and cook over medium heat without stirring until syrup is dark golden. Immediately pour it over the pears and turn them around to coat them well with the caramel. Be cautious: The caramel is very hot and can burn you easily.

Add red wine and rum to the baking dish. Sprinkle with the remaining 1/4 cup sugar and the cocoa. Place in oven and bake for 1 hour, basting pears occasionally with juices in pan. Pears should be tender and slightly shriveled when done.

Serve slightly warm with spoonfuls of mascarpone on the side. (This dish is also wonderful with vanilla ice cream or creme fraiche in place of the mascarpone.) Makes 6 servings.