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Pears Filled With Ricotta Mousse (Italy)

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. 6 tablespoons sugar
  2. Coffee
  3. 1/2 cup white wine; good-quality
  4. 1 tablespoon semisweet cocoa powder
  5. OR other dessert pears -- halved cored and peeled
  6. 6 firm bosc pears
  7. Roast
  8. 1/4 cup ricotta cheese
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 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.
  2. In a bowl, stir together the ricotta, the remaining sugar and the cocoa powder until well mixed.
  3. 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.
  4. 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/
  5. 8/28/98

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Slotted spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Italy Today: Beautiful Cookbook*. Saved from RecipeSource (SOAR) (http://www.recipesource.com/ethnic/europe/italian/02/rec0208.html), file Recipes/www.recipesource.com/ethnic/europe/italian/02/rec0208.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.