- Double Bonus
- Active Time 15m
- Total Time 2h 15m
This is an elegant version of the classic Piedmontese bonet, with the added flavor of Martine pears - so named because they are the last pears of the season and are eaten around the time of the feast of San Martino in early November.
- 6 small firm cooking pears, peeled and thinly sliced
- 1 tablespoon sugar
- 2 cups dry white wine
- 8 amaretti cookies, crushed
- 1 teaspoon plain unflavored gelatin, dissolved in 1/3 cup dry white wine
Layer the pears in a wide, shallow skillet. Sprinkle on the sugar, add wine to cover, and cook over low heat until the pears are cooked and the wine is completely absorbed. Set aside to cool.
Push the pears through a sieve together with the cookie crumbs. To the resulting puree, add the gelatin and stir. Pour the mixture into 6 small molds and chill.
At serving time, immerse the molds in hot water for a moment or two until the puddings come away from the sides. Unmold onto the center of each plate.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
214 calories; 5g total fat; 6mg cholesterol; 38mg sodium; 31g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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