7 ounces store-bought cooked whole chestnuts
1 cup whipping cream
2 tablespoons pear syrup from can
1/2 teaspoon vanilla extract
1/4 cup mascarpone cheese
2 tablespoons buckwheat honey
1/8 teaspoon ground cinnamon
1/2 cup whipping cream
One 27-ounce can pears in syrup, drained, diced
4 teaspoons buckwheat honey
2 shortbread cookies, crushed
This dessert can be made several hours ahead. Assemble, minus garnishes, and chill. Just before serving, garnish with honey and cookies.
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