"New from the Kitchen"
Recipe of the Month - November 2014
Desserts: Campari Poached Pears with Raspberry Sauce
2 cups cranberry-raspberry juice
1 1/4 cup sugar
½ cup Campari (Italian apéritif)
3 3x1 inch strips orange peel (orange part only)
6 Bosc pearsb
1 10 ounce package frozen raspberries in syrup, thawed
4 tablespoons Cointreau or Triple Sec
2 tablespoons red currant jelly
1 cup mascarpone cheese
2 tablespoons powdered sugar
Mint leaves for garnish
Combine the cranberry-raspberry juice, sugar, Campari and orange strips in large heavy saucepan. Bring to a boil dissolving the sugar. Cover and reduce heat to very low keeping the poaching liquid hot.
Peel the pears, leaving the stems attached. Using an melon baller, from the bottom, remove the core and seeds from the pear. Trim bottom of pear if necessary so they will stand up straight. Add the pears to the poaching liquid and simmer uncovered over medium low heat approximately 20 minutes, turning occasionally. Cool in liquid then refrigerate at least 6 hours.
Puree raspberries with their syrup with 2 tablespoons orange liqueur and currant jelly. Strain through a fine sieve. Chill until cold about an hour. Pears and sauce can be prepared a day ahead and kept refrigerated.
Melt 1//2 cup milk chocolate chips with ½ tablespoon vegetable oil in microwave at 7 power for 1 minute. Stir until smooth and spoon into in plastic ziplock bag. Cut a tiny hole in one corner of the bag and press through a small stream of chocolate approximately 2 inches long onto wax paper. Place in freezer to set. Keep in plastic bag in freezer until ready to use.
Whisk mascarpone with powdered sugar and remaining orange liqueur in a bowl to blend.
Spoon the raspberry sauce in the center of dessert plates and stand the pears upright in the center. Remove the stem with a knife and replace with a chocolate stem. Place a dollop of the mascarpone mixture next to the pear and garnish with mint leaves.