WINE BRAISED PEAR CHANTILLY
This recipe is from Cooking Club of America's library, cookbook entitled "You Deserve Dessert - Member Recipes". This recipe comes from Holly Hill, Florida, USA. I made it for Christmas dinner 2007. The pears take on the color of the wine and become a festive bright red--I thought most appropriate for the holidays! Topped with snow-white whipped cream and toasted almonds, oh how pleasing to the eye and not to mention the taste buds!
Provided by MarthaStewartWanabe
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and core pears, leaving stems intact. (Note: I used a small melon-baller tool to carefully scoop the core out of each pear). Place pears in a non-reactive dutch oven with wine, sugar, cinnamon, cloves and nutmeg. Simmer for 20 minutes, gently turning pears occasionally for even absorption/coloring. Remove pears and cool in refrigerator.
- Simmer wine mixture until reduced to 2 cups syrup. Place cake slices in 4 dessert bowls.
- In a medium bowl, beat whipping cream at medium speed until soft peeks form. Beat in powdered sugar and vanilla.
- Place pears upright on cake slices; trim bottoms to stand if necessary. Remove cinnamon sticks and cloves from syrup and pour syrup over pears. Garnish with whipped cream and almond slices.
Nutrition Facts : Calories 663.1, Fat 32.8, SaturatedFat 17.6, Cholesterol 147.8, Sodium 180.1, Carbohydrate 58.7, Fiber 6.3, Sugar 28.2, Protein 5.5
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