CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits |
Nouvelle |
Desserts, Fruits |
4 |
Servings |
INGREDIENTS
2 |
lg |
Pears |
|
|
Lemon juice |
|
|
Raspberry Sauce (see |
|
|
Recipe) |
1/4 |
c |
Plain low-fat yogurt or |
|
|
Creme Fraiche |
|
|
Thin slivers of orange rind |
|
|
Mint leaves (optional) |
INSTRUCTIONS
1. Peel, halve, and core pears. Rub with lemon juice to prevent browning.
2. Place pear halves, cut side down, on steamer rack. Steam until tender;
check by piercing with a knife tip. Steaming time varies considerably
depending on pear variety and ripeness. Check after 5 minutes.
3. Cool to room temperature, then refrigerate to chill.
4. Prepare Raspberry Sauce.
5. Place yogurt or Creme Fraiche in a pastry bag fitted with a fine tip, or
in a squeeze-type plastic mustard or ketchup bottle.
6. Ladle about 1/4 cup Raspberry Sauce on each of 4 dessert plates.
7. Pipe yogurt in a spiral design on sauce. Draw a knife from the center of
the plate, spoke fashion, to create a web design (or make other
designs--use your imagination).
8. Place a chilled pear half, cut side down, on sauce.
9. Arrange thin slivers of orange rind on pear. Garnish plates with mint,
if desired.
* Timesaver Tip: Pears can be steamed and Raspberry Sauce made up to a day
ahead. Assemble dessert just before serving.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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