Roasted Pears with Marscarpone

Hey look! It's my first dessert post!

Sometimes using the wrong ingredients works out pretty well. As far as I can tell this is never the case with baking, but it worked out great when I recently made Roasted Pears with a mascarpone sauce. (Original recipe here.)

I didn't have heavy whipping cream or amaretto, so I used half and half and Tuaca instead. The result was a sauce instead of a whipped cream, but still, just delicious delicious delicious.

4 pears, split down the middle and cored (I used bosc, but use your favorite variety).
Some lemon juice for sprinkling
1 tablespoon of sugar (flavored with your favorite extract or just left plain, I used vanilla)
2 tablespoons of water
2 tablespoons of butter, seperated into four even pats

Place the pears fleshy side up in a roasting pan and sprinkle with lemon juice and sugar. Top each half with a pat of butter. Place water in the pan. Roast on 375 for 30 minutes. Turn the pears over and roast for 30 more minutes.

For the mascarpone sauce:
1 cup of marscarpone
1/4 cup of powdered sugar
1 cup heavy whipping cream
2 tablespoons liquor for flavoring (whatever you think will go best with a pear, I used Tuaca)

Super blurry picture, sorry. Was I drinking the Tuaca too much? Is it a better story if I say yes?

Combine all above and beat until smooth.

I wrote down the whipping cream, even though that's not what I ended up using. I probably should have, because the half and half I used left everything liquidy. Oh, and I probably should have measured. I think I used way more liquid in the mascarpone than was necessary.(See this is why I do not bake!) I considered adding more sugar to dry it out, but I tasted it and was immediately convinced it was just fine and needed to get on my plate right at that very moment. So I ate it. No really, I used a spoon. I even took a spoonful down to Mr. Panda. Then I put it on the pears and ate it all together. Delicious (and probably prettier if you use the right ingredients).