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Reduce balsamic over medium heat with Blueberry & Lemongrass Preserves until it starts to get to a syrup consistency. Set aside.
Peel & core pears. Poach in apple juice w/cinnamon stick until fork tender. Set aside.
Whip in a mixer, the mascarpone and cream cheeses with powdered sugar and molasses until soft. Pipe or spoon mixture into pears. Cut puff pastry into squares large enough to wrap around pears. Wrap the pears and seal well with egg wash as a glue, brush with egg wash and bake at 425 until pastry is brown.
To serve, set on dessert plate and drizzle with West MichiganBlueberry Balsamic reduction.
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