Recipes by Mom |
Mom's Carmelized Pears with Tiramisu Cream |
| This Carmelized Pears with Tiramisu Cream recipe will knock your socks off. There is nothing as elegant than to serve a fresh fruit dessert. Carmelized Pears with Tiramisu Cream goes wonderfully well with Mom's Spicy Chipotle Hot Chocolate.
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Ingredients |
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- 4 pears, firm but ripe (Bartlett or Bosc)
- 2/3 cup granulated sugar
- 2 tablespoons chopped candied ginger
- 1 lemon, thinly sliced
FILLING
- 1/2 cup light ricotta cheese (drained if necessary) or mascarpone cheese
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 2 tablespoons dark rum, coffee liquer or extra strong coffee
- 2 tablespoons bittersweet or semisweet chocolate
- 2 tablespoons icing sugar, sifted
- Mint sprigs
- Measuring cups and measuring spoons
- Small mixing bowl
- Melon baller
- Large Skillet
- Strainer
- Sifter
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Preparation |
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Carmelized Pears with Tiramisu Cream |
Cut pears in half lengthwise. Scoop out cores. Sprinkle sugar over the bottom of a large skillet that will hold all the pears in one layer. Cook, uncovered, on medium-high heat, until sugar begins to brown. Be careful not to burn. Add pears cut side down. Sprinkle with ginger and arrange lemon slices over top. Reduce heat and cook gently for about 10 minutes. Cover. Remove from heat and allow to rest for 30 minutes. Meanwhile, to prepare filling, in a small bowl, combine ricotta cheese, sugar, vanilla and rum. Place chopped chocolate in a strainer to remove any chocolate "dust" (this prevents the ricotta from discolouring). Stir chocolate pieces into filling. To serve, place a pear half, cut side up, on each plate. Scoop or spoon some cheese onto each half. Drizzle pear and plate with any syrup from cooking. Arrange a cooked lemon slice on each and dust with icing sugar and garnish with a mint sprig. Serves 8.
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Helpful Hints |
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| Use a melon baller to scoop out the pear cores. |
© Copyright 2005, 2006 Richard von Kleist — Von Kleist Communications. All Rights Reserved. |
