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Pere Ripiene

Italian.Chef's picture
Ingredients
  Firm ripe pears 4 Small
  Lemon juice 2 1⁄2 Tablespoon
  Gorgonzola 2 Ounce (at room temperature)
  Soft unsalted butter 1 Ounce
  Crushed pistachios/Pistachios / pine kernels 2 Tablespoon
Directions

GETTING READY
1. Peel the pear using a sharp knife.
2. Cut the pear in halves and lengthwise. Keep the stem attacged to the half section of every pear.
3. Remove the cores and scoop at least 2 teaspoons of pear.

MAKING READY
4. Paint each side of the pear using a pastry brush which is dipped in lemon juice.
5. Soften the butter and cream gorgonzola by beating it against the side of a bowl. Use a wooden spoon to beat till it turns fluffy and soft.
6. Fill the pear hollow with a scant tablespoon of the butter and cheese mixture. Carefully press the pear halves back.
7. In the crushed nuts, roll the pears.
8. Arrange on a serving dish.
9. Chill 2 hours till the cheese gets firm.

SERVING
10. Serve Pere Ripiene chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday, Healthy
Ingredient: 
Pear
Preparation Time: 
120 Minutes
Servings: 
4

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