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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 medium Bosc Pears, Peeled and Cored using a melon baller 1 1/2 cups port or Marsala 1 cups orange juice, preferably with pulp 1/2 cups granulated sugar 1 tsp ground cinnamon Pinch Ground Cloves Pinch of Freshly Grated Nutmeg ½ tsp ground cardamom ½ tsp ground ginger Pinch Freshly Ground Pepper 1 tsp pure vanilla extract 2 tsps orange blossom water Mascarpone Cream: 4 Ounces Mascarpone, at room temperature 1 Tbl Heavy Whipping Cream 1 tsp vanilla extract 1/2 tsp ground cinnamon 1-2 Tbl Honey Beat mascarpone with heavy whipping cream until light and fluffy. Add flavorings and sweeten to taste with the honey. Instructions: Place the port, orange juice, sugar, cinnamon, cloves, nutmeg, cardamom, ginger, peppercorns, vanilla and orange blossom water in a medium saucepan. Place on medium high and bring to a boil. Add pears. Bring to a boil again and then reduce to a simmer. Simmer uncovered for approximately 20 minutes or until a knife inserted into the pears comes out cleanly. Bring the sauce to a boil and reduce by half, which should take approximately an additional 20 minutes. Cool syrup and pears and refrigerate 8 hours or overnight. Serve cold garnished with whipped cream, Haagen Dazs vanilla ice cream or mascarpone cream. Notes: Fruit desserts are always a light and delicious finale to an elegant dinner. They satisfy a sweet tooth without being overly rich or filling so you can enjoy the rest of your evening in comfort. Keep the remaining sauce for up to a week in the refrigerato |
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