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Amaretto Cream Dessert with Pears and Grapes
From Dorothy McNett's recipes at www.dorothymcnett.com. A wonderful way to serve the fresh pears and grapes of the Fall season. Substitute any sweet wine, such as Marsala, Sweet Sherry, etc. if you do not have Amaretto on hand. The sauce can be served warm or chilled. It will thicken into more of a custard if cooled, or will pour / drizzle if served warm.
2 whole eggs
In glass or ceramic batter bowl, whisk the eggs, egg yolks and the sugar to blend thoroughly. Whisk in the amaretto. Heat in microwave 30 seconds and then whisk carefully. Cook 30 seconds, whisk and then 30 seconds more and whisk! It should now be a smooth custard. You may need to add 30 seconds more, but do not let it boil. Set aide to cool. In meantime, cut the pears into small bite sized pieces and put into a bowl along with the grapes and a pinch of nutmeg. Whip the cream and then fold it into the custard. To serve, scoop the pears and grapes into beautiful serving bowls or cups and drizzle with the sauce and sprinkle with the chopped pistachio nuts. Serve with crispy cookies or biscotti if you wish. Enjoy!
Recipe created 2015-09-22.