Shopping at Corti’s; can get out of hand. I bought chestnut honey, an earthy honey that was hard to take raw and I had no idea what to do with it. Recipe searching pulled up “Comice Pears in red wine with Chestnut Honey” and no other options. Since there were no pears in the house, but an overwhelming bag of Asian Pears that cost a buck at the farmer’s market, I did this:
Poached Asian Pears with Chestnut Honey
1/2 C. red wine (used Beaujolais), 1/2 C. sugar, Asian pears (brown skinned and ripe). Can be halved and cut-side down with wine and sugar. 400 degrees for half hour or until soft. Drizzled with chestnut honey (used Via Castel Thun). The whole thing tastes like one big sweet chestnut. Very autumn-ish. Try either a scoop of not too sweet vanilla ice cream or a dollop of sour cream on the side depending on sweetness.
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