INGREDIENTS

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: MICHAEL.S 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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