Poached Pears With Marscapone And Espresso Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 cup: Water,
1/2 cup: White wine,
1/2 cup: Good Port wine,
4 tbsp: Sugar,
1: Cinnamon stick,
2: To 3 whole cloves,
4: Firm Bartlett pears,
1 cup: Italian marscapone cheese,
Or other fresh, sweet, cows
Milk cheese,
2 tbsp: Clover honey,
1/4 tsp: Vanilla,
1/2 tsp: Ground cinnamon,
1/4 tsp: Ground nutmeg,
2 tbsp: Poppy seeds for garnish,
2 tbsp: Dried cherries,
Directions:
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.
Yield: 4 full and 8 small portions.
MICHAELS PLACE SHOW #ML1B43 PEARS
Source from luhu.jp
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.
Yield: 4 full and 8 small portions.
MICHAELS PLACE SHOW #ML1B43 PEARS
Source from luhu.jp
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