Poached Pears With Marscapone And Espresso Sauce

Recipe Ingredients

3 cups	711ml	Water
1/2 cup	118ml	White wine
1/2 cup	118ml	Good Port wine
4 tablespoons	60ml	Sugar
1		Cinnamon stick
2		Whole cloves - (to 3)
4		Firm Bartlett pears
1 cup	146g / 5.1oz	Italian marscapone cheese
		(or other fresh, sweet, cow's milk cheese)
2 tablespoons	30ml	Clover honey
1/4 teaspoon	1.3ml	Vanilla
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
		Espresso Sauce - see * Note
2 tablespoons	30ml	Poppy seeds - for garnish
2 tablespoons	30ml	Dried cherries - for garnish

Recipe 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.

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

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