INGREDIENTS

INSTRUCTIONS

1. Peel, halve, and core pears. Rub with lemon juice to prevent browning.
2. Place pear halves, cut side down, on steamer rack. Steam until tender;
check by piercing with a knife tip. Steaming time varies considerably
depending on pear variety and ripeness. Check after 5 minutes.
3. Cool to room temperature, then refrigerate to chill.
4. Prepare Raspberry Sauce.
5. Place yogurt or Creme Fraiche in a pastry bag fitted with a fine tip, or
in a squeeze-type plastic mustard or ketchup bottle.
6. Ladle about 1/4 cup Raspberry Sauce on each of 4 dessert plates.
7. Pipe yogurt in a spiral design on sauce. Draw a knife from the center of
the plate, spoke fashion, to create a web design (or make other
designs--use your imagination).
8. Place a chilled pear half, cut side down, on sauce.
9. Arrange thin slivers of orange rind on pear. Garnish plates with mint,
if desired.
* Timesaver Tip: Pears can be steamed and Raspberry Sauce made up to a day
ahead. Assemble dessert just before serving.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“How about a private meeting with God? Pray!”