| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Veglife1 | 6 | servings |
INGREDIENTS
| 1 | qt | White grape juice |
| Zest and juice of 1 lemon | ||
| 1/2 | ts | Almond extract |
| 6 | Firm and almost ripened pears | |
| 8 | oz | Nonfat ricotta cheese |
| 2 | tb | Sugar |
| 2 | tb | Minced maraschino cherries |
| 1/4 | c | Toasted and slivered almonds |
| 12 | Amaretti cookies; (optional) |
INSTRUCTIONS
Makes 6 servings This dessert is incredibly easy to prepare, yet elegant enough to serve at a formal holiday dinner party. Be sure that the pears aren't too ripe, as very soft pears tend to break apart during the poaching process. 1. In a large saucepan over medium-high heat, combine grape juice, lemon zest and juice, and extract. Bring to a boil. 2. Peel pears, leaving stems intact. Using a melon bailer, core pears from the blossom end. Place pears upright, in bubbling juices, reduce heat, cover, and simmer slowly for 20 to 30 minutes, until tender. 3. In a mixing bowl combine ricotta, sugar, and cherries. Cover and refrigerate until ready to use. 4. When pears are done, remove from poaching liquid with a slotted spoon. Using a spoon or tiny scoop, fill core cavity of each pear with ricotta mixture and place on a dessert plate. Sprinkle with almonds and serve with Italian amaretti cookies, if desired. LACTO PER SERVING: 296 CAL (10% from fat), 6g PROT, 3g FAT, 60g CARB. 67mg SOD, 0mg CHOL. 5g FIBER By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 54 Converted by MM_Buster v2.0l.
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