| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Italian | Mike02 | 4 | servings |
INGREDIENTS
| 3 | c | Water |
| 1/2 | c | White wine |
| 1/2 | c | Good Port wine |
| 4 | tb | Sugar |
| 1 | Cinnamon stick | |
| 2 | Whole cloves -; (to 3) | |
| 4 | Firm Bartlett pears | |
| 1 | c | Italian marscapone cheese |
| (or other fresh; sweet, cow's milk cheese) | ||
| 2 | tb | Clover honey |
| 1/4 | ts | Vanilla |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| Espresso Sauce; see * Note | ||
| 2 | tb | Poppy seeds; for garnish |
| 2 | tb | Dried cherries; for garnish |
INSTRUCTIONS
* Note: See the "Espresso Sauce" recipe which is included in this collection. Bring the water, wines, sugar, and spices to a boil in a pot just large enough to hold the pears. Lower the heat and simmer for 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, for 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 for another 20 minutes. You can then refrigerate them (still in the liquid) for later use. In a stainless steel bowl, combine the marscapone, honey, vanilla, cinnamon, and nutmeg and whisk to form a smooth creamy filling. Place the cheese filling into a clean pastry bag fitted with a star tip. Remove the pears from the liquid, drain and dry them. Cut the pears in half lengthwise, and remove the core with a teaspoon, making a neat opening for the marscapone filling. Slice a sliver off the round side of the pear to steady it on the plate. Pipe a neat star-shaped dollop into the pear, place it in a serving dish, pour some Espresso Sauce around it and garnish with poppy seeds and dried cherries. This recipe yields 4 full or 8 small 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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