Method

Peel and deseed the pears then dust with a little sea salt and place face down on a baking pan. Bake at 400 degrees for 10 minutes or until a toothpick penetrates without resistance. Chill pears, and with a tea spoon, carve a little niche where the seeds were, about the size of a whole walnut, being careful to keep outer pear intact. Shave pecorino cheese and then roll into small balls, large enough to fit inside the hole carved in pears. Insert one cheese ball in each pear half and close it with the matching half. Place about 6 tarragon leaves on exterior of pear at equal distance and wrap pear with 3 slices of speck, trying to close all gaps so that you can't see the white meat of pear when done. Place pear on a square of puff pastry, and wrap it from bottom up to tip, squeezeing it tight and giving it a little twist at the top. Stick a clove where the natural stick of the pear should be, and brush egg yolk all over pastry shell. If decorations on exterior are desired, now is the time to apply them. Place pears on a sheet of baking paper, on a flat pan, and bake at 275 degrees for 25 minutes, or until crust is nicely tanned. Let stand for 5 minutes outside oven. Meanwhile, reduce cream with Parmesan cheese, and butcher pepper, over low heat until it thickens. Slice pear in half, preferably with a serrated knife, being careful as the soft cheese may spill out. Place a spoon of sauce on a plate, place 2 halves of pears leaning on each other. Add truffle slices to the interior of pears and sprinkle crumbled hazelnuts on sauce. Garnish with a couple of nice basil leaves as if they were pear leaves, Serve immediately.

Notes:

Number of Servings: 4

Submitted by: ibeacco ( See all of ibeacco Recipes )

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