8 slightly under-ripe pears, 100 g of Parmigiano Reggiano DOP EXTRA 48 MESI (aged 48 months), traditional Modena balsamic vinegar, aged 12 or 25 years

Peel the pears but leave the stalk intact. Then cut off the bottom of each pear so that they can stand on end perfectly. Remove the inside part of the core and the pips. Meanwhile heat the oven to 180°C. Cut out cylindrical shapes of Parmesan which you will place inside each pear. Line a baking dish with greaseproof paper, place the pears on it and bake for 15-20 minutes. Turn off the oven, remove the pears, sprinkle with a little sugar and put back in the oven for a few more minutes. Then transfer them to individual dessert plates, add a little more balsamic vinegar and serve just warm.