I made these as a dessert for Easter, and everyone loved them. They're from The Mediterranean Vegan Kitchen.

Baked Stuffed Pears
Makes 4 generous or 8 small servings

Ingredients:
4 large ripe firm Bosc pears, cut in half lengthwise
½ cup soft white bread crumbs
½ cup plus 1 tablespoon sugar
⅓ cup blanched almonds, toasted
2 tablespoons unsweetened cocoa powder
1 tablespoon marsala or sherry
½ cup dry white wine
½ cup pear or apple juice

Directions:
Preheat the oven to 350°F. Lightly oil a baking dish just large enough to hold the pears in a single layer.

With a melon baller, scoop out the cores and about 1 teaspoonful of flesh from the centers of each pear half. Place the pear flesh, bread crumbs, the ½ cup sugar, almonds, cocoa, and marsala in a food processor fitted with the metal blade. Process until very smooth.

Fill the pear halves evenly with the stuffing, and place in the prepared baking dish. Sprinkle the pears evenly with the 1 tablespoon sugar. Combine the wine and juice in a glass measuring cup; pour around the pears.

Bake for 40 to 45 minutes, uncovered, or until the pears are tender when pierced with the tip of a sharp knife. Serve warm.

Nutrition Facts Per Whole Pear:
Calories 355 ✴ Protein 4g ✴ Total Fat 7g ✴ Saturated Fat 1g ✴ Cholesterol 0mg ✴ Carbohydrates 64g ✴ Dietary Fiber 6g ✴ Sodium 36mg

(This picture was taken after they had been back and forth to Boston, so that explains why the chocolate stuffing is all over the pear instead of just inside the pit. But that just makes it more chocolatey!)