INGREDIENTS

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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