*  Exported from  MasterCook II  *
 
                            PEAR RIESLING TRIFLE
 
 Recipe By     : COOKING LIVE SHOW #CL8785
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the pears:
    8      ripe          firm pears
    1 1/2  cups          granulated sugar
      1/4  cup           Riesling wine
                         Pinch of salt
    2      tablespoons   freshly squeezed lemon juice
                         For the Riesling Sabayon:
    8      large         egg yolks
      1/2  cup           granulated sugar
      3/4  cup           Riesling wine
                         Pinch of salt
    1 1/4  cups          heavy whipping cream
                         For Assembly:
    1      recipe        Vanilla Genoise (recipe follows)
                         Equipment:
                         2 1/2-quart bowl, preferably glass
 
 
 Pears:
 
 Peel, core and slice the pears 1/2-inch thick. Combine the pears in a 
 large
 saute pan with the sugar, Riesling, salt, and lemon juice. Cook over
 medium-high 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 1/2-quart 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
 
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 NOTES : (Recipes courtesy of Emily Luchetti