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Passito Pears Stuffed with Mascarpone and Raisins

Passito Pears with Mascarpone and Raisins on a white plate next to wine
Screenshot from "Un-Wine'd" season three episode 13.

These Passito Pears make a rich, yet light dessert and have a delicious filling, and pairs well with pears or apples. The recipe pairs well with Barboursville Vineyards’ 2015 Paxxito and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.

What You’ll Need:

  • 1 c. raisins
  • ½ c. Passito
  • 2 c. mascarpone, room temperature
  • ¼ c. butter
  • ⅓ c. brown sugar
  • Frying pan

  • 1 tsp. lemon juice
  • 4 pears, cut in two with seeds scooped out of the middle
  • 8 amaretto cookies, coarsely crumbled
  • Small bowl
  • Mixing bowl


Step 1: Soak the raisins in the Passito in a small bowl for one hour. Place the mascarpone in a small mixing bowl. Strain out the raisins and add to the mascarpone. Set aside. Reserve the Passito.

Step 2: Preheat the oven to 375 F.

Step 3: Place a frying pan over medium-high heat and melt the butter. Then add the brown sugar and stir until the sugar dissolves.

Step 4: Place the pears cut side down in the pan. Cook 3 - 4 minutes to caramelize the pear.

Step 5: Stir in the reserved Passito and the lemon juice and baste the tops of the pears. Then place in the oven and bake for 15 minutes.

Step 6: To plate the pears, place one pear half cut side up on the plate. Place a spoonful of the raisin mascarpone in the center of the pear and drizzle with the pan sauce. Sprinkle the cookie crumbles on top and serve immediately.