INGREDIENTS

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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