Rosa Mitchell is a founding member of Slow Food Victoria, and her book Rosa's Farm is full of country-style recipes influenced by her Italian heritage. Thanks to eatlove.com.au, we're sharing this rich and delicious seasonal dish. 

Ingredients (serves 6)
6 firm pears
50 g (1¾ oz) butter
100 g (3½ oz/½ cup) soft brown sugar
250 ml (9 fl oz/1 cup) Marsala
160 g (5½ oz/1 cup) dates
145 g (5 oz) honey

Preparation
Preheat the oven to 170ºC (325ºF/Gas 3) .

Cut the pears in half (I always leave the skin on), remove the cores and place on a baking tray, cut side down.

Put the butter and sugar in a saucepan and cook gently over medium heat until the sugar has dissolved. Add the Marsala and dates and cook for 3 minutes.

Pour the warm dates and syrup over the pears, drizzle honey evenly over the pears, then cover with a sheet of baking paper and seal with a sheet of foil. Bake in the oven for about 20 minutes. Remove the foil and baking paper and continue cooking for a further 10-15 minutes to reduce the sauce and brown the pears a little. Serve with ice cream, cream or mascarpone.