{"id":1635,"date":"2010-02-21T07:34:51","date_gmt":"2010-02-21T14:34:51","guid":{"rendered":"http:\/\/marialiberati.com\/?p=1635"},"modified":"2010-02-21T07:34:51","modified_gmt":"2010-02-21T14:34:51","slug":"innamorata-with-chocolate-pears","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2010\/02\/21\/innamorata-with-chocolate-pears\/","title":{"rendered":"Innamorata..with Chocolate & Pears"},"content":{"rendered":"

\"chocolate\"\"fresh<\/strong><\/p>\n

Innamorata<\/strong><\/p>\n

copyright, 2010, Maria Liberati<\/p>\n

I am in love with the sun … it gives me warmth<\/p>\n

I am in love with the wind… it caresses me<\/p>\n

I am in love with life… it makes me laugh<\/p>\n

I am in love with flowers<\/a>.. they make my mind drunk with beauty<\/p>\n

But chocolate<\/a>..I am ‘innamorata<\/em>‘ <\/strong>( the Italian word meaning’ to be in love’) with because of infinite \u00a0reasons and those of you who have a passionate palate will agree that dark chocolate<\/a>, hot,<\/a>cold ,or any temperature<\/a>..\u00a0(containing a minimum of 65% cocoa) is the ultimate in comfort food<\/a>!<\/p>\n

Use some of those winter pears for this Torta Di Pere<\/a>, that mixes dark\u00a0chocolate and fresh pears for a scrumptious taste experience! \u00a0One bite of this and\u00a0you can not help but utter \u00a0the Italian word\u00a0 ‘innamorata’<\/em><\/strong> from your lips<\/p>\n

Torta Di Pere<\/a><\/strong>
\n (from <\/em><\/strong>The Basic Art of Italian Cooking: Holidays & Special Occasions<\/strong><\/a> 2009;art of<\/em> living,PrimaMedia, Inc; winner of the Gourmand Cookbook Awards 2009)<\/em><\/strong>
\n2 fresh pears-peeled, cored and cut into small cubes<\/strong>
\n5 dried dates chopped<\/strong>
\n2 tablespoons of Cognac<\/strong>
\n2 tblsps of unsalted butter<\/a><\/strong>
\n1\/3 cup sugar<\/a><\/strong>
\n1 -1\/2 cups flour<\/strong>
\n1 tsp baking powder<\/a><\/strong>
\n3 egg yolks<\/strong>
\n3 egg whites<\/a> beaten or whisked <\/a>till\u00a0firm<\/strong>
\n16 ounces baking<\/a> or\u00a0dark chocolate <\/a>(minimum 65 % cocoa)<\/strong>
\nFor decoration<\/strong>
\n1 fresh pear ,peeled and sliced thinly<\/strong>
\n1 tablespoon butter melted<\/strong>
\n1 tablespoon sugar<\/strong>
\n2 tablespoons of pear or apple jelly<\/strong>
\nIn a food processor<\/a> place in the chopped dates and pears, and Cognac, blend well, do not liquify. In a bowl, <\/a>place in\u00a0 2 tablespoons of unsalted butter,sugar,flour, baking powder,egg yolks, fruit from food processor with liquid and whipped<\/a> egg whites. Blend well. Butter and flour an 8 ” cake pan and pour in the mixture. Bake in an oven preheated to 350 degrees for 45 minutes. remove from oven and let cool<\/strong>
\nMelt baking or dark cocoa in double boiler<\/a> and use\u00a0this to \u00a0glaze\u00a0 top of cake. Measure<\/a> butter\u00a0and melt, add in sugar.\u00a0Dip thinly sliced pear in butter and sugar\u00a0 and\u00a0 then dip one side of pear slice\u00a0\u00a0in pear jelly\u00a0\u00a0and arrange as a\u00a0\u00a0decoration on\u00a0outside of cake with pear slices placed all around, stuck to border of cake.\u00a0Place in fridge till chocolate \u00a0glaze is hardened and become……. innamorata …..<\/em><\/strong>
\n Get more recipes to make any day a Special Occasion in The Basic Art of Italian Cooking: Holidays & Special Occasions<\/a><\/strong>
\nVisit me at OpenSky<\/a><\/strong>
\nMangia Bene, Vivi Bene,
\nMaria<\/p>\n","protected":false},"excerpt":{"rendered":"

Innamorata copyright, 2010, Maria Liberati I am in love with the sun … it gives me warmth I am in love with the wind… it caresses me I am in…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,564,7,41,31,11,655,1],"tags":[751,174,900,229,901,902,334,156,167],"class_list":["post-1635","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-coffee","category-cucina","category-entertaining","category-la-dolce-vita","category-recipes","category-slow-food","category-uncategorized","tag-baking-powder","tag-butter","tag-cacao","tag-cook","tag-egg-white","tag-flowers","tag-home","tag-love","tag-sugar"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/1635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=1635"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/1635\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=1635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=1635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=1635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}