Grilled Pears with Marscapone

I think this sounds like a wonderful treat:

6 red anjou pears, cored and quartered lengthwise
1 cup heavy cream
2 cups sugar in the raw*
1/2 cup fresh rosemary leaves
1 cup marscapone, room temp.
Freshly ground pepper
3 cups of water
1/2 cup almonds, toasted and coarsely chopped

In a saucepan, muddle the sugar and rosemary. Stir in three cups of water, and cook over med. heat just until the sugar dissolves. Transfer to a large bowl, and let cool to room temp. Add the pears, stir gently to coat, and let sit for 30 mins. Meanwhile, oil a grill or grill pan and preheat to med. In another large bowl, whip the cream until soft peaks form. Fold the marscapone into the whipped cream; refrigerate. Drain the pears, and pat with paper towels. Add the pears, cut side down, to the grill or grill pan, and cook until tender and grill marks appear - about 10 mins. Season with pepper. To serve, top the pears with the marscapone cream and almonds. A nice cup of hazelnut coffee would be superb with this!!

"Kindness picks others up when troubles weigh them down".

Have FUN today!!!!!

Love,

MM