*  Exported from  MasterCook  Buster  *

                 Pears Filled With Ricotta Mousse (Italy)

Recipe By     : Italy Today: Beautiful Cookbook*
Serving Size  : 6    Preparation Time :
Categories    : Desserts                         Fruit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           white wine; good-quality
   6      tablespoons   sugar
   6                    firm bosc pears
                        OR other dessert pears -- halved
                        cored and peeled
     1/4  cup           ricotta cheese
   1      tablespoon    semisweet cocoa powder

In a wide saucepan large enough to hold the pear halves in a single layer,
combine the wine and half of the sugar and bring to a boil over low heat,
stirring to dissolve the sugar. Boil for 2 minutes. Add the pear halves
hollow sides down and continue to cook over low heat, turning once, until
tender when pierced with a fork, about 10 minutes longer. Using a slotted
spoon, transfer the pears to a plate and let cool. Reserve the liquid in
the pan.

In a bowl, stir together the ricotta, the remaining sugar and the cocoa
powder until well mixed.

Arrange the pear halves on a platter hollow sides up. Spoon an equal amount
of the ricotta mixture atop each half. Pour the reserved liquid over the
top and serve.


Notes: Pere Ripiene di Spuma di Ricotta.  Select ripe yet firm pears. Use a
good quality white wine, either dry or sweet, depending upon your
preference. In summertime, it is a nice touch to serve the pears on a
chilled platter. Ground espresso-roast coffee beans can be substituted for
the cocoa. *Recipe from ITALY TODAY THE BEAUTIFUL COOKBOOK by Lorenaz
de'Medici Plotkin (CollinsPublishers 1997) ISBN: 0-00-225053-5. >Book
reviewed by http://www.lisaekus.com/spring97/

kitpath@earthlink.net 8/28/98
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