Heat the oven to 350°.
Combine the Late Harvest Zinfandel, water and sugar in a medium
saucepot. Bring to a boil; allow the sugar to dissolve,
and then reduce to a simmer until slightly reduced and syrupy.
Brush the pears with the syrup on both sides and place the flat
side down on a parchment lined baking sheet. Bake pears
for 30 minutes, or until pears are tender. Remove them from
oven and let cool on the counter.
While the pears are baking, whip the heavy cream until firm peaks
are achieved. Fold in the Stilton and mascarpone and whip
until mixture returns to firm peaks.
Fill the center of the pears with the Stilton mixture.
For th4 hazelnuts, heat the butter, sugar and nuts until golden
browned in a sauté pan. Pour the nuts on to a heat resistant
baking mat and allow to cool, and then break apart into small
To serve, drizzle some of the Late Harvest Zinfandel syrup on
to a dessert plate, place the pear half in the center and sprinkle
some hazelnut candy around the plate. Take the semisweet
chocolate and use a vegetable peeler to shave some chocolate over