| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Stern1 |
1 |
servings |
INGREDIENTS
| 8 |
|
Pears; firm but ripe 8 |
| 1 |
c |
Sugar 250 mL |
| 1/4 |
c |
Chopped candied ginger 50 mL |
|
|
Lemon slices |
| 1 |
c |
Mascarpone or ricotta 250 mL |
| 2 |
tb |
Sugar 25 mL |
| 1/2 |
ts |
Pure vanilla extract 2 mL |
| 1 |
tb |
Dark rum 15 mL |
| 2 |
tb |
Chopped bittersweet or semisweet |
|
|
; chocolate 25 mL |
INSTRUCTIONS
TIRAMISU CREAM
Cut pears in half and scoop out cores with a melon baller.
Sprinkle 3/4 cup sugar in the bottom of a large skillet. Add pears,
cut side down. Sprinkle with remaining sugar and ginger and scatter
lemon slices over the pears.
Cook until sugar browns but does not burn. Cook gently about 5 to 10
minutes. Cover and allow to rest 1/2 hour.
For the filling, mix cheese with sugar, vanilla, rum and chocolate.
Serve 2 halves of pear per person with a spoonful of tiramisu cream.
Converted by MC_Buster.
NOTES : Makes 8 servings
Converted by MM_Buster v2.0l.
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