Recipe - Pear Riesling Trifle

FOR THE PEARS
8 Ripe firm pears
1 One half cup Granulated sugar
One fourth cup Riesling wine
1 pn Salt
2 tablespoon Freshly squeezed lemon juice

FOR THE RIESLING SABAYON
8 lg Egg yolks
One half cup Granulated sugar
Three fourths cup Riesling wine
1 pn Salt
1 One fourth cup Heavy whipping cream

FOR ASSEMBLY
1 Recipe Vanilla Genoise
(recipe follows)

EQUIPMENT
1 2 1/2quart bowl, preferably
glass

Pears:

Peel, core and slice the pears 1/2inch thick. Combine the pears in a large
saute pan with the sugar, Riesling, salt, and lemon juice. Cook over
mediumhigh heat until the juices start to evaporate, 10 to 15 minutes. In
a food processor, roughly puree the pears. Set aside to cool.

Riesling Sabayon:

Fill a medium saucepan 1/3 full of water. Bring the water to a low boil.

Fill a medium bowl with ice water. Set aside.

In a stainless steel bowl, whisk together the egg yolks, sugar, Riesling,
and salt. Set the bowl into the pot of water, making sure that the water
doesn't touch the bottom of the bowl. Cook, whisking constantly, until
thick, about 3 minutes. Set the bowl in the bowl of ice water. Whisk until
cool.

In a separate bowl, whisk the cream until soft peaks form. Fold it into the
Riesling mixture. Refrigerate until you are ready to assemble the trifle.

Assembly:

Cut the genoise in half horizontally with a knife.

Pour 1/3 cup of the sabayon in the 2 1/2quart glass bowl. Cut and fit
pieces of the genoise over the sabayon in a single layer. Cover with 2/3
cup of the reserved puree, then 1 cup of sabayon. Continue layering in the
same manner, ending with sabayon.

Refrigerate for at least 6 hours before serving.

This trifle can be made 1 to 2 days ahead.

Yield: 8 to 10 serving

NOTES : (Recipes courtesy of Emily Luchetti

Posted to MCRecipe Digest V1 #362

Recipe by: COOKING LIVE SHOW #CL8785

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Wed, 1 Jan 1997 10:02:15 0500