CityView Magazine

Poached Pears with Amaretto Cream ½ cup dry white wine ½ cup water 1 bay leaf Zest of ½ lemon 1 cup granulated sugar 6 small firm pears, cored from bottom with stem left intact 2 cups heavy cream ¼ cup amaretto 6 Amaretti cookies, crumbled vIn a medium-sized, non-reactive saucepan, combine wine, water, bay leaf, lemon zest, ½ cup of sugar. vBring to a boil over high heat. vAdd pears. vCover, reduce heat to low, and simmer for 45 minutes, or until the pears are tender. vBaste the pears with the liquid several times during cooking. Focaccia 4 cups high-gluten flour 2 cups semolina 4 teaspoons sugar 1 teaspoon salt 1 tablespoon yeast ¼ cup olive oil 2 tablespoons dry onion 2 teaspoons granulated garlic 2 tablespoons dry rosemary 2 tablespoons yellow corn meal 2½ cups warm water vIn a stand-type mixing bowl, combine all dry ingredients. vAdd first the olive oil in a stream and then the water. vMix on low until combined then allow mixer to run for approximately 5 minutes. vRemove from bowl to floured work table and turn to coat, cover and let rise until doubled in volume. vPunch down and let rise 10 minutes. vShape as desired. vTransfer the pears with a slotted spoon to a plate to cool. vPut the remaining ½ cup sugar in a heavy-bottomed saucepan and stir constantly over medium heat until the sugar begins to foam around the edges. vContinue to cook without stirring until it turns dark brown and caramelizes. vAt the same time in a small saucepan, heat 1 cup of heavy cream over low heat. vVery carefully, stir the hot cream, a little at a time, into the caramelized sugar. vStir in the liqueur then transfer to a bowl to cool completely. vIn a medium-sized bowl, whip the remaining 1 cup cream to soft peaks with a hand mixer set on medium. vFold in the liqueur-flavored cream. vCover and refrigerate until ready to serve. vStand the pears upright and spoon chilled cream over them, and sprinkle with the Amaretti crumbs. CityViewNC.com | 35 Opposite left | Michael and Patty Griffey are the owners of Abingdon Manor. Patty is also a skilled chef who leads regular weekend cooking schools at the bed and breakfast. She is happy to share her secrets. Opposite bottom left | Try Patty’s Tomato Basil Tart for yourself. Left | Or bake up homemade foccacia. Bottom | A cool sorbet is the perfect accompaniment to any meal. Hypnotiq Sorbet 1½ cups water ¼ cup sugar ½ cup plus 1 tablespoon frozen lemonade concentrate 5 tablespoons Hypnotiq liqueur vStir water and sugar in heavy saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. vRemove from heat. Add concentrate; stir until dissolved. vPour into bowl. Mix in Hypnotiq liqueur. vChill until cold, about 2 hours. Freeze in ice cream maker. vTransfer to airtight container and put in a freezer to harden.

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