Baked Pears With Caprino
|Pears||3 Large (Slightly Under ripe)|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Grated orange peel/Lemon peel||1 Teaspoon|
|Caprino cheese||1⁄2 Pound|
|Amaretti crumbs||1 Cup (16 tbs) (Italian Macaroon)|
|Strawberries||1 Tablespoon (For Garnish)|
Preheat oven to 350°F.
Butter 1 1/2-quart baking dish.
Peel pears, rubbing with lemon juice to prevent discoloration.
Carefully remove cores through bottom.
Cut thin slice from bottoms so pears stand upright.
Stand pears in prepared dish.
Add Port and amaretto.
Mix sugar with spices to taste.
Sprinkle over pears.
Cover and bake 30 minutes, basting frequently.
Remove cover and continue baking, basting frequently, until pears are easily pierced with knife, 30 to 45 minutes (time will vary depending on size and ripeness of pears).
Remove from liquid and cool slightly.
Increase oven temperature to 375°F.
Transfer poaching liquid to small saucepan.
Add grated orange peel to taste.
Cook over medium heat until reduced by half.
Strain sauce into small serving bowl.
Slice cheese into 12 rounds.
Brush lightly with pear sauce.
Roll in amaretti crumbs.
Set on baking sheet.
Bake until heated through, 5 to 10 minutes.
Cut pears in lengthwise slices and arrange on plates.
Top with fresh strawberry.
Accompany with warmed cheese.