Pear Burritos with Mascarpone, Dried Cherries and Cinnamon Orange Sauce

Serves: 8

4 medium-large Anjou pears (peeled, cored, and cut into 1/4-inch thick slices)
1 1/2 cups apple juice or pear nectar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 (2-inch) slice of orange peel
1 tablespoon butter
2 tablespoons butter, melted
8 ounces mascarpone
1/3 cup dried sour cherries
8 6-inch flour tortillas
1/4 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon vanilla powder (optional)
cooking spray

 Preheat the oven to 425°F. Toss pear slices with melted butter. Line a baking sheet with parchment. Lay pears out on parchment in a single layer. Roast for 15-25 minutes, or until pears are tender and starting to brown. Remove from the oven.

Meanwhile, place apple cider or pear nectar, sugar, cloves, cinnamon, and orange peel in a large saucepan, and bring to a boil.  Cook until the mixture reduces by half and has the consistency of syrup. Remove from heat and discard orange peel. Stir in one tablespoon of butter; stir until melted.

Everything up to this point can be made a day ahead. Refrigerate pears and syrup separately.

Stir together sugar, cinnamon, and vanilla powder (if using).

Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Place 2-3 tablespoons of mascarpone in the center of each tortilla, and, with a flat-edged knife or spatula, spread the cheese into a 3-inch circle. Top with a sprinkling of the dried cherries and 5-6 pear slices, fold the sides in over the pears, and then then carefully roll up the tortilla, burrito-style.

Place burritos seam side down on the prepared baking sheet. Spray each burrito with cooking spray, and sprinkle with cinnamon sugar mixture. Bake for 10-12 minutes, or just until the tortillas begin to crisp.

Spoon a tablespoon or two of the reduced pear syrup on eight dessert plates. Lay one of the burritos on top of the syrup. Accompany with a spoonful of mascarpone or scoop of vanilla ice cream, if desired.

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