Makes 4 servings
Makes 4 servings
Vanilla Bean Mascarpone Cream, recipe follows 1 cup medium dry sherry ¼ cup granulated sugar 2 strips lemon zest (about 2x½-inches each) 1 tablespoon fresh lemon juice 4-5 slices fresh ginger 4 pears, about 8 to 10 ounces each ½ whole lemon Fresh raspberries and chocolate shavings or candied ginger for garnish
Calories 236 (3% from fat) • carb. 48g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 6g • calc. 31mg • fiber 6g
Prepare Vanilla Bean Mascarpone Cream. Cover and refrigerate until ready to use, remove from refrigerator 30 minutes before serving. Place sherry, sugar, lemon zest, lemon juice and ginger in cooking pot of the Cuisinart Pressure Cooker. Select Simmer and cook until the sugar is dissolved. Remove a slice from the bottom of each pear, and use a small melon baller to remove the core. Peel the pear vertically, leaving striped of peel on the pear. Rub cut surfaces with lemon half. Place trivet/rack in cooking pot. Place a heatproof 8-inch plate on the trivet and arrange pears on plate. Select High Pressure and cook for 4 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Remove pears, plate and trivet. Add any liquid that has accumulated on the plate to the Cooking Pot. Let pears cool, then cover and refrigerate until ready to serve. Select Simmer and cook the liquid for about 20 to 25 minutes, until it is reduced by about half (you should have slightly more than ½ cup after reducing). Strain and cool. Serve with Vanilla Bean Mascarpone Cream. Place on individual desserts plates. Drizzle with chilled ginger syrup and garnish with a little dollop of Vanilla Bean Mascarpone Cream, fresh raspberries and chocolate shavings or candied ginger. If desired stuff hollow of pear with Vanilla Bean Mascarpone Cream.