Carmelina Poached Pears with Sweet Cannellini & Ricotta

Carmelina Poached Pears with Sweet Cannellini & Ricotta

Carmelina Poached Pears with Sweet Cannellini & Ricotta

6 (12 halves)
4 cups
Lambrusco (sweet wine)
1/2 cup
Brown sugar
1 each
Cinnamon stick
3 each
Star anise, whole
6 each
Bosc pears, peeled, halved and cored
1, 14.28 ounce can
Carmelina Brands® Italian Cannellini Beans®, rinsed, drained and patted dry
3 Tablespoons
Orange marmalade
1/2 cup
Ricotta cheese
3 Tablespoons
Powdered sugar, sifted
1/2 teaspoon
Pure vanilla extract
1/2 teaspoon
Grand Marnier
Fresh mint
Almonds, chopped (optional)
Orange peel
  1. In a medium saucepan add wine, brown sugar, cinnamon stick and star anise. Bring wine to a gentle simmer, stirring occasionally to dissolve sugar; about 1 minute.
  2. Carefully add pears to the wine and poach until just tender; about 20 to 25 minutes. Using tongs, carefully remove pears from the saucepan, reserving the poaching liquid, and set aside on a plate to cool.
  3. Meanwhile, increase heat to medium-low. Let wine simmer and reduce until it starts to bubble and thicken into a sauce; about 20 to 30 minutes. Remove sauce from heat and set aside to drizzle over pears when serving.
  4. While wine is reducing, in a food processor add Carmelina Brands® Italian Cannellini Beans and orange marmalade. Puree mixture until smooth and creamy; about 2 minutes. Using a rubber spatula, scoop the bean paste into a medium bowl.
  5. Gently fold the ricotta cheese, powdered sugar, vanilla, and Grand Marnier into the bean paste. Mix the ingredients to thoroughly combine and incorporate all the flavors together.
  6. Spoon the Sweet Cannellini and Ricotta Filling into a pastry bag and artistically pipe into the cavity of each pear. Arrange Carmelina Poached Pears with Sweet Cannellini & Ricotta on an attractive serving platter and drizzle with reserved wine sauce as desired. Garnish with fresh mint, almonds, and orange peel. Mangia Bene and Enjoy!

Tip: Pears may be poached in any sweet dessert wine like Marsala, Port, Riesling or Muscato. We selected Lambrusco, a sweet Italian red dessert wine for its flavor and color.


* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™

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