Yield: 4 servings
|½ cup||White wine|
|½ cup||Good Port wine|
|1 \N||Cinnamon stick|
|2 \N||To 3 whole cloves|
|4 \N||Firm Bartlett pears|
|1 cup||Italian marscapone cheese,|
|\N \N||Or other fresh, sweet, cow's|
|\N \N||Milk cheese|
|2 tablespoons||Clover honey|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|2 tablespoons||Poppy seeds for garnish|
|2 tablespoons||Dried cherries|
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.
MICHAEL'S PLACE SHOW #ML1B43 PEARS