Baked Stuffed Pears

4 - large ripe firm Bosc pears, cut in half lengthwise
1/2 C soft white bread crumbs
1/2 C sugar
1/3 C blanched almonds, toasted
2 T unsweetened cocoa powder
1 T marsala or sherry
1/2 C dry white wine
1/2 C pear or apple juice

Preheat the oven to 350°F. lightly oil a baking dish just large enough to hold the pears in a single layer.

With a melon baller, scoop out the cores and about 1 teaspoonful of flesh from the centers of each pear half. Place the pear flesh, bread crumbs, 1/2 cup sugar, almonds, cocoa, and marsala in a food processor fitted with the metal blade. Process until very smooth.

Fill the pear halves evenly with the stuffing, and place in the prepared baking dish. Sprinkle the pears evenly with a tablespoon of sugar. Combine the wine and juice in a glass measuring cup and pour around the pears.

Bake for 40 to 45 minutes, uncovered, or until the pears are tender when pierced with the tip of a sharp knife. Serve warm.

From Mediterranean Vegan Kitchen