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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed. In a mixing bowl, blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip 35% whipping cream with 1/2 tablespoon of sugar. Gently fold whipped cream into ricotta mixture along with bittersweet chocolate. Spread filling into piecrust. | 2. In a saucepan, heat sugar and 2 cups of water. Once the sugar has dissolved, add pears and let cook until soft and caramelized. Remove pears from pan and let cool. Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered. Fill in gaps with extra pieces of pear if necessary. | 3. In another saucepan, heat remaining water and apricot jelly. Stir and cook until jelly is liquefied so that it can be used as a glaze. Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	17	ounces		838.578	14.651	54.2666	62.556000000000004
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
cream	1	cup		792.0	15.96	8.712	83.23200000000001
chocolate	3	tablespoons	chopped bittersweet	26.4262	4.3148	0.9386	0.6561
pie crust	1			-	-	-	-
pear	3		peeled halved cored	239.4	63.966	1.5119999999999998	0.588
water	3	cups		0.0	0.0	0.0	0.0
apricot jam	3	tablespoons		145.2	38.64	0.42	0.12

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.