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1
Cut the pears in half and using a small spoon or melon baller, remove the core.
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2
Then using a paring knife, remove the stems.
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3
In a medium-sized stock pot, bring the water, white wine, vanilla, lemon juice and sugar to a simmer.
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4
Dissolve the sugar and add the pears to the pot.
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5
Simmer over medium-low heat for 10-15 minutes.
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6
Next add the diced pancetta to a skillet coated in olive oil.
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7
Heat the pancetta over medium heat until crispy, about 4 to 5 minutes.
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8
Remove the pancetta and set aside.
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9
Add the walnuts to the pancetta grease and toast for 3 to 4 minutes, remove from the skillet and reserve.
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10
When the pears are slightly translucent in color, remove them from the simmering liquids and set aside to cool for a few minutes.
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11
While the pears are cooling, mix together the mascarpone, ice syrup (or maple syrup) and chopped basil; set aside.
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12
Finally, heat a greased grill pan over medium high heat.
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13
Place the pears fruit side down on the griddle.
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14
Cook until slightly caramelized, about 5 to 7 minutes.
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15
Remove from the griddle and add a dollop of mascarpone to each pear half.
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16
Top with the pancetta and walnuts and serve with additional mascarpone mix for dipping.
