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Pear Molds

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Source: The Italian Gourmet

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Yield: Serves 6

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.

RECIPE INGREDIENTS

6 small firm cooking pears, peeled and thinly sliced

1 tablespoon sugar

8 amaretti cookies, crushed

2 cups dry white wine

1 teaspoon plain unflavored gelatin, dissolved in 1/3 cup dry white wine

DIRECTIONS

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 2 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.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

214

Fat. Total:

Fiber:

Carbohydrates, Total:

31g

Sodium:

38mg

% Cal. from Fat:

21%

Cholesterol:

6mg

Protein:

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