Raspberry And Dried Pear Napoleons

Recipe Ingredients

1/4 cup	49g / 1.7oz	Sugar - plus
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Muscat de Beaune de Venise
		= (or other sweet white dessert wine,
		Such as White Port or Sauternes)
2		Fresh raspberries
1 cup	237ml	Heavy cream
1 cup	110g / 3.9oz	Melted bittersweet chocolate
		Dried Pears
1/4 cup	49g / 1.7oz	Sugar
1/2 cup	118ml	Water
1 teaspoon	5ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Ground cardamom
2 teaspoons	10ml	Firm ripe pears - stems removed (medium)

Recipe Instructions

In a small saucepan, combine 1/4 cup of the sugar and the wine, and dissolve, stirring, over medium-low heat, and slightly reduced, about 2 minutes. Remove from the heat and cool. Combine the raspberries and syrup in a bowl and toss gently to combine.

In a bowl whip the heavy cream until it is nearly doubled in volume. Add the remaining 2 tablespoons sugar and whip until it forms stiff peaks.

Spread 1 tablespoon of chocolate on the bottom of a dessert plate, and top with 1 pear slice. Layer with 1 tablespoon of cream, raspberries, 1 teaspoon of chocolate, and 1 pear slice, and repeat to make 6 layers in all, finishing with raspberries and chocolate on top. Repeat with the remaining ingredients, to make 4 napoleons in all.

For Dried Pears: Preheat the oven to 200 degrees. Line 2 large baking sheets with parchment paper and set aside.

In a small saucepan combine the sugar and water, and dissolve, stirring, over medium-low heat. Add the lemon juice and cardamom, and stir. Remove from the heat and let cool slightly.

With a mandoline or other slicing machine, thinly slice the pears lengthwise to 1/8-inch thickness. Dip the pear slices in the syrup and shake to remove any excess. Arrange the slices tightly in a single layer on the baking sheets.

Bake in the oven until crisp, about 2 to 3 hours, switching the baking sheets several times during the cooking process.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E04) - from the TV FOOD - NETWORK

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