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Riesling Pears with Mascarpone and Almonds

from Rick Rodgers and Angela Ward's Pressure Cooking For Everyone


Ingredients:
1/3 cup sliced almonds
4 medium firm-ripe Bosc pears
1 lemon, cut in half
1 cup fruity semi-dry white wine, such as Johannesburg Riesling
1/4 cup sugar
6 ounces mascarpone cheese, at room temperature
Mint sprigs, for garnish

4 Servings

This and many other wonderful
recipes may be found
in Rick Rodgers and Angela Ward's Pressure Cooking For Everyone
from Chronicle Books




If you are looking for a delicious, easy dessert with only a few well-chosen ingredients, this is it. Add speedy preparation to these qualities, and the result is a dessert you'll return to again and again, especially for dinner parties where you need to present something elegant with a minimum of fuss. The better the wine, the better the results. Use 1 cup to cook the pears, then chill and serve the remainder in small glasses with the dessert.

1. Position a rack in the center of the oven and preheat to 350°F. Spread the almonds on a baking sheet. Bake, stirring occasionally, until the almonds are toasted, about 10 minutes. Transfer the almonds to a plate and cool completely. Set aside.

2. Peel the pears and cut in half lengthwise. Using a melon baller, remove the tough core from each pear half. Rub the pears with the lemon halves to prevent discoloring.

3. In a 5- to 7-quart pressure cooker, combine the wine and sugar. Arrange the pears in the cooker and spoon the wine over them. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 1 minute. Remove from the heat and quick-release the pressure.

Open the lid, tilting it away from you to block any escaping steam. Using a slotted spoon, transfer to a deep platter. Pour the wine syrup over the pears and cool completely. Cover with plastic wrap and refrigerate until chilled, at least 1 hour or overnight.

4. To serve, place two pear halves, cut sides up, in a shallow bowl. Fill the hollow of each pear with a dollop of mascarpone and sprinkle with almonds. Drizzle with some of the wine syrup and garnish with the mint. Repeat with the remaining ingredients. Serve chilled.


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