POACHED PEARS WITH MASCARPONE STUFFING Pears are available year-round, making anytime the season to satisfy your sweet tooth with this fruit dessert. If mascarpone cheese is not available, substitute light ricotta cheese. 1 cup Chenin Blanc or other white wine 3 large firm pears 2 tablespoons brown sugar 1 teaspoon shredded lemon peel 1 1/2 teaspoons lemon juice 1 whole clove 2 whole fresh mint leaves 1/3 cup mascarpone cheese 2 tablespoons fat-free cream cheese 1 tablespoon honey 1 tablespoon powdered sugar 1 tablespoon orange liqueur or orange juice 1-2 amaretti, biscotti, or shortbread cookies, crumbled (optional)

Heat 3 cups water and the wine in a large saucepan over medium heat. Add pears, brown sugar, lemon peel, lemon juice, and clove. Bring just to boiling. Reduce heat to low. Cook, covered, for 10 minutes or until pears are just tender, adding mint leaves the last 2 minutes of cooking. Pears should retain shape. Remove pears from pan with a slotted spoon and let cool (about 20 to 25 minutes).

Strain poaching liquid, discarding lemon peel, clove, and mint. Return liquid to pan; bring to boiling. Boil, uncovered, for 10 minutes. Reduce heat to medium and simmer, uncovered, 15 to 20 minutes longer or until reduced to 2 tablespoons. Remove pan from heat; let cool for 10 minutes or until a thick sauce forms.

Meanwhile, beat together mascarpone, cream cheese, honey, powdered sugar, and liqueur or orange juice in a small bowl on medium speed until smooth. Refrigerate mixture, covered, until serving.

Peel cooled pears and cut in half lengthwise. Remove and discard seeds and core. Spoon mascarpone mixture into centers. Arrange each filled pear half on a dessert plate. Drizzle sauce over pears. If desired, top with crumbled cookie.

Makes 6 servings.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]