INGREDIENTS

INSTRUCTIONS

Pears  Peel, core and slice the pears 1/2-inch thick. Combine the pears
in a  large saute pan with the sugar, Riesling, salt, and lemon juice.
Cook  over medium-high heat until the juices start to evaporate, 10 to
15  minutes. In a food processor, roughly puree the pears. Set aside to
cool.  Riesling Sabayon:  Fill a medium saucepan 1/3 full of water.
Bring the water to a low  boil.  Fill a medium bowl with ice water. Set
aside.  In a stainless steel bowl, whisk together the egg yolks, sugar,
Riesling, and salt. Set the bowl into the pot of water, making sure
that the water doesn't touch the bottom of the bowl. Cook, whisking
constantly, until thick, about 3 minutes. Set the bowl in the bowl of
ice water. Whisk until cool.  In a separate bowl, whisk the cream until
soft peaks form. Fold it  into the Riesling mixture. Refrigerate until
you are ready to  assemble the trifle.  Assembly  Cut the genoise in
half horizontally with a knife.  Pour 1/3 cup of the sabayon in the 2
1/2-quart glass bowl. Cut and fit  pieces of the genoise over the
sabayon in a single layer. Cover with  2/3 cup of the reserved puree,
then 1 cup of sabayon. Continue  layering in the same manner, ending
with sabayon.  Refrigerate for at least 6 hours before serving.  This
trifle can be made 1 to 2 days ahead.  Yield: 8 to 10 serving  NOTES :
(Recipes courtesy of Emily Luchetti  Posted to MC-Recipe Digest V1 #362
Recipe by: COOKING LIVE SHOW #CL8785  From: "Angele and Jon Freeman"
<jfreeman@netusa1.net>  Date: Wed, 1 Jan 1997 10:02:15 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2703
Calories From Fat: 824
Total Fat: 92.7g
Cholesterol: 1685.1mg
Sodium: 1220.3mg
Potassium: 548.5mg
Carbohydrates: 457.4g
Fiber: 7.6g
Sugar: 422.4g
Protein: 27.5g