*  Exported from  MasterCook  Buster  *
                  Pears Filled With Ricotta Mousse (Italy)
 Recipe By     : Italy Today: Beautiful Cookbook*
 Serving Size  : 6    Preparation Time :
 Categories    : Desserts                         Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           white wine; good-quality
    6      tablespoons   sugar
    6                    firm bosc pears
                         OR other dessert pears -- halved
                         cored and peeled
      1/4  cup           ricotta cheese
    1      tablespoon    semisweet cocoa powder
 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.
 In a bowl, stir together the ricotta, the remaining sugar and the cocoa
 powder until well mixed.
 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.
 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/
 kitpath@earthlink.net 8/28/98
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