PREPARE THE PEARS

1. Preheat the oven to 375°F and lightly grease a ceramic baking dish or pie dish with butter.
2. Cut each pear in half lengthwise.
3. With a small melon baller or spoon, scoop out the center of each pear to remove the seeds a create a small cavity.
4. Arrange the pears skin side down in the baking dish. To help the pears lay flat you can trim a little off the back sides to create a flat surface.
5. Brush or spoon the butter over each pear.
6. Stir the granulated sugar and cinnamon together and sprinkle over each pear.

PREPARE THE OAT TOPPING

1. Place the old fashioned rolled oats, brown sugar, and cinnamon in a small bowl and stir together.
2. Add the melted butter and stir until well combined.
3. Place a spoonful of topping onto the center of each pear, filling the cavity and allowing it to overflow onto the pear.

BAKE THE PEARS

1. Place the baking dish on the center rack of the oven and bake for 25-35 minutes until the pears have softened, tenting halfway through if needed to prevent the topping from browning too much.
2. Remove from the oven and place on a wire cooling rack to allow the pears to cool slightly.

MAKE THE WHIPPED MASCARPONE

1. Add the mascarpone, heavy cream, powdered sugar, and vanilla extract to a mixing bowl or the bowl of a stand mixer.
2. Using an electric hand mixer (or the whisk attachment on the stand mixer), whip the mixture until soft peaks form, starting on low and gradually increasing to high.

SERVE THE PEARS

1. Serve the pears warm with honey, whipped mascarpone cream, and pomegranate arils. Enjoy!