Name: Poached Pears with Marscapone And Espresso Sauce
Ingredients: 3 c Water; 1/2 c White wine; 1/2 c Good Port wine; 4 tb Sugar; 1 Cinnamon stick; 2 Whole cloves -; (to 3); 4 Firm Bartlett pears; 1 c Italian marscapone cheese; (or other fresh; sweet, cow's milk cheese); 2 tb Clover honey; 1/4 ts Vanilla; 1/2 ts Ground cinnamon; 1/4 ts Ground nutmeg; Espresso Sauce; see * Note; 2 tb Poppy seeds; for garnish; 2 tb Dried cherries; for garnish

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Italian	Mike02	4	servings

INGREDIENTS

3	c	Water
1/2	c	White wine
1/2	c	Good Port wine
4	tb	Sugar
1		Cinnamon stick
2		Whole cloves -; (to 3)
4		Firm Bartlett pears
1	c	Italian marscapone cheese
		(or other fresh; sweet, cow's milk cheese)
2	tb	Clover honey
1/4	ts	Vanilla
1/2	ts	Ground cinnamon
1/4	ts	Ground nutmeg
		Espresso Sauce; see * Note
2	tb	Poppy seeds; for garnish
2	tb	Dried cherries; for garnish

INSTRUCTIONS

* Note: See the "Espresso Sauce" recipe which is included in this
collection.
Bring the water, wines, sugar, and spices to a boil in a pot just large
enough to hold the pears. Lower the heat and simmer for 5 minutes. While
the poaching liquid is cooking, peel but do not core the pears (use a
vegetable peeler for the neatest job with the least waste). Poach the
pears, uncovered, for 20 minutes, or until they are just tender to the tip
of a knife. Remove from the heat and cool the pears in the liquid for
another 20 minutes. You can then refrigerate them (still in the liquid) for
later use. In a stainless steel bowl, combine the marscapone, honey,
vanilla, cinnamon, and nutmeg and whisk to form a smooth creamy filling.
Place the cheese filling into a clean pastry bag fitted with a star tip.
Remove the pears from the liquid, drain and dry them. Cut the pears in half
lengthwise, and remove the core with a teaspoon, making a neat opening for
the marscapone filling. Slice a sliver off the round side of the pear to
steady it on the plate. Pipe a neat star-shaped dollop into the pear, place
it in a serving dish, pour some Espresso Sauce around it and garnish with
poppy seeds and dried cherries. This recipe yields 4 full or 8 small
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B43 broadcast 05-26-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-26-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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