Poached Pears with Amaretto Cream

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Desserts: Poached Pears with Amaretto Cream

1/2 cup dry white wine
1/2 cup water
1 bay leaf
Zest of 1/2 lemon
1 cup granulated sugar
6 small firm pears such as Bosc, cored from bottom with stem left intact
2 cups heavy cream
1/4 cup Amaretto
6 Amaretti cookies, crumbled

In a medium-sized, nonreactive saucepan, combine the wine, water, bay leaf, lemon zest, 1/2 cup of sugar. Bring to a boil over high heat. Add the pears. Cover, reduce the heat to low, and simmer for 45 minutes, or until the pears are tender. Baste the pears with the liquid several times during cooking. Transfer the pears with a slotted spoon to a plate to cool. Put the remaining 1/2 cup of sugar in a heavy bottomed saucepan and stir constantly over medium heat until the sugar begins to foam around the edges. Continue to cook without stirring until it turns dark brown and caramelizes. At the same time in a small saucepan, heat 1 cup of heavy cream over low heat. Very carefully, stir the hot cream, a little at a time, into the caramelized sugar. Stir in the liqueur then transfer to a bowl to cool completely. In a medium sized bowl, whip the remaining 1 cup of cream to soft peaks with a hand mixer set on medium. Fold in the liqueur-flavored cream. Cover and refrigerate until ready to serve. Stand the pears upright and spoon the chilled cream over them, and sprinkle with the Amaretti crumbs