Recipe - Steamed Pears Nouvelle

2 lg Pears
Lemon juice
Raspberry Sauce (see
Recipe)
One fourth cup Plain lowfat yogurt or
Creme Fraiche
Thin slivers of orange rind
Mint leaves (optional)

1. Peel, halve, and core pears. Rub with lemon juice to prevent browning.

2. Place pear halves, cut side down, on steamer rack. Steam until tender;
check by piercing with a knife tip. Steaming time varies considerably
depending on pear variety and ripeness. Check after 5 minutes.

3. Cool to room temperature, then refrigerate to chill.

4. Prepare Raspberry Sauce.

5. Place yogurt or Creme Fraiche in a pastry bag fitted with a fine tip, or
in a squeezetype plastic mustard or ketchup bottle.

6. Ladle about One fourth cup Raspberry Sauce on each of 4 dessert plates.

7. Pipe yogurt in a spiral design on sauce. Draw a knife from the center of
the plate, spoke fashion, to create a web design (or make other
designsuse your imagination).

8. Place a chilled pear half, cut side down, on sauce.

9. Arrange thin slivers of orange rind on pear. Garnish plates with mint,
if desired.

* Timesaver Tip: Pears can be steamed and Raspberry Sauce made up to a day
ahead. Assemble dessert just before serving.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip