Instructions: Makes 6 servings

This dessert is incredibly easy to prepare, yet elegant enough to serve at a formal holiday dinner party. Be sure that the pears arent too ripe, as very soft pears tend to break apart during the poaching process.

1. In a large saucepan over medium-high heat, combine grape juice, lemon zest and juice, and extract. Bring to a boil.

2. Peel pears, leaving stems intact. Using a melon bailer, core pears from the blossom end. Place pears upright, in bubbling juices, reduce heat, cover, and simmer slowly for 20 to 30 minutes, until tender.

3. In a mixing bowl combine ricotta, sugar, and cherries. Cover and refrigerate until ready to use.

4. When pears are done, remove from poaching liquid with a slotted spoon.

Using a spoon or tiny scoop, fill core cavity of each pear with ricotta mixture and place on a dessert plate. Sprinkle with almonds and serve with Italian amaretti cookies, if desired.

LACTO

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.