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CATEGORY CUISINE TAG YIELD
Dairy Sami Mike02 8 Servings

INGREDIENTS

3 c Water
1/2 c Dry white wine
1/2 c Good port wine
2 T Granulated sugar
1 Cinnamon stick
2 Whole cloves -, to 3
1/4 t Red pepper flakes
4 Firm Bartlett pears
=== GARNISH ===
1/2 c Extra-virgin olive oil
1/4 c Balsamic vinegar
1/4 lb Gorgonzola cheese
or other blue cheese
1/2 lb Mesclun
or choice of fresh young
salad greens
1/2 lb Thinly-sliced prosciutto
Westphalian
Or real Virginia ham
properly cooked
And cooled

INSTRUCTIONS

Bring the water, wine, sugar, and spices to a boil in a pot just large
enough to hold the pears. Lower the heat and simmer 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, 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
another 20 minutes. You can refrigerate them (still in the  liquid) for
later use. When ready to serve, remove the pears from the  liquid, cut
in half lengthwise, and remove the core with a teaspoon.  With a sharp
knife, slice each pear half into 1/4-inch thick  lengthwise slices,
leaving the neck of the pear unsliced so that you  can "fan" the pear
half on its serving plate. Make the garnish by  combining the oil and
vinegar in a bowl with the crumbled Gorgonzola.  Add the mesclun and
toss. On each serving plate, place a pear half at  the 6 o'clock
position, "fanning" it across the plate. Divide the  prosciutto into 8
portions and drape one portion across the middle of  each serving
plate, covering the top half of the pear fan. Garnish  each plate with
1/4 cup dressed greens, placed in the 12 o'clock  position, above the
prosciutto. This recipe yields 8 servings.  Recipe Source: MICHAELS
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 912
Calories From Fat: 367
Total Fat: 41.1g
Cholesterol: 404mg
Sodium: 1248.8mg
Potassium: 1290.7mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 4.5g
Protein: 119.6g


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