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Created by Pastry Chef Eric Gouteryon and Wine Director
Joseph D. Delissio for the RIVER CAFE
Ingredients 1 Bottle of
Hartley & Gibson's Pedro Ximenez Sherry (750 ml size) 16 ounces
of water 1/2 cup of sugar 1/4 orange peel 1/2 cinnamon stick 4 Bartlett Pears (medium size) 1/2 pint
of heavy cream 1 1/4 ounces of granulated sugar
Preparation Peel Pear completely leaving stem intact. With melon baller remove core. In a medium size pot place H&G
PX, water, sugar, orange peel, cinnamon and pears. Place the pot on the stove over medium-high heat and bring to a simmer.
Let simmer for 20-25 minutes. Remove from stove and let cool overnight. Sweetened
Whipped Cream: Whip cream, slowly adding sugar until there are medium peaks. Be careful not to overwhip. Serves 4
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