On A Date With Pear - Parmesan With Pear and Wine

Whenever the feel of my PhD going stray starts to creep within me, instantaneous revitalizing element is to treat myself extravagant or do completely out of my thinking. That's when during working hours shamelessly I end up searching recipes. My desktop either show pale boring LaTex screen with my head tug into it or food picture with palm on my face! The moment any good link is found will quickly pass it over Vinoo thro' skype she does the same. One day we were going thro' our chat history to play word mingle, we could hardly find any written messages there, it was basically all food link. Likewise she sent me this link from academiabarilla, when I was in search of pear recipes. We decided to try it out on the following weekend.

Went in search of wine pink incarnation, wanted to bring in a special effect for the evening. Wala, found it but it was half dead. Switched to giga red rose, romantic enough with few twinkling candles! Next day I made the mousse, Vinoo made spinach ricotta tortellini for dinner. It was perfect evening with wine, creamy tortellini and wine cooked pear. It was fun to cook fruit, wine gave fantastic color and honey induced great flavour. We both were in love the way it looked, texture and fragrance. But mousse had a very delicate taste, as you know Parmesan is salty cheese. The gelatin amount they gave was way too much. That spoiled the whole texture. Overall was an interesting try. I would give thumbs up for cooked pear and average for mousse. For those who would love to try we came up with better solution for mousse, vanilla ricotta mousse or just plain vanilla ice cream would be heaven with warm cooked pear. That was my date with pear, try urs but skip the mousse ha ha :) Note, chef who is teaching the recipe is cute :p

Submitting this for Monthly Mingle happening on Deeba's passionate about baking and Meeta of what's lunch honey? 

For recipe check here

But reduce the amount of gelatin. Easy or better solution for mousse is  vanilla ricotta mousse or just plain vanilla ice cream.


Unknown November 21, 2010 at 4:09 PM  

Lovely color and pics

Daisy Roshan November 21, 2010 at 4:47 PM  

very yummy recipe Ananda!!

Smitha November 21, 2010 at 5:13 PM  

Wow love the color and presentation !! just amazing !!!

Flavia Galasso November 21, 2010 at 5:41 PM  

This is really good....her in Italy we really love pears and cheese...and PArmisan is one of my favourite!!!

HAve a very nice Sunday...hugs, Flavia

My Kitchen Antics November 21, 2010 at 5:53 PM  

poached pears are definitely the best...esp when you are entertaining guest..its damn easy and absolutely fancy...i pair mine usually with vanilla ice cream or mascarpone like u said...the mousee idea sounds really exotic though...mayb just a normal vanilla mousse?
i love all the pics:)

Unknown November 21, 2010 at 6:14 PM  

cute! ;)... beautiful presentation!...I will surely like it little sweet tho!

Suji November 21, 2010 at 6:27 PM  

Beautiful pictures and an irresistible recipe!

Angie's Recipes November 21, 2010 at 7:21 PM  

A very creative recipe with some great photos!

Pappu November 21, 2010 at 8:28 PM  

beautifully decorated pears with wine n parmesan. Red rose adds up to the pic. amazing:)

Unknown November 21, 2010 at 8:45 PM  

love it:) ...such a beautiful pictures!


Binys Recipes November 21, 2010 at 9:35 PM  

dat looks great..... pics have comeout perfect and the menu is exotic...so u r doing ur Phd....OMG.u know i really admire u for the time and energy u spend on ur study and ur blog....it must be sooo tough...All the best dear....
btw the curry with neer dosa was prawns stew......:)

Torviewtoronto November 21, 2010 at 11:03 PM  

colourful beautiful presentation

mamtc November 22, 2010 at 3:48 AM  

Gorgeous pics

Couscous & Consciousness November 22, 2010 at 5:10 AM  

I love poached pears, and poached in wine is even better - what a beautiful colour they have turned. Gorgeous photos as always.

Sue :-)

Tahemeem November 22, 2010 at 6:44 AM  

That looks so scrumptious... Pics as usual look so awesome... Just awesome...
All the best on ur Phd dear... :)
Enjoy ur research...

Treat and Trick November 22, 2010 at 7:45 AM  

What an amazing click! Great recipe and sounds delicious...

Cheah November 22, 2010 at 9:04 AM  

Gosh, those pics are so beautiful, especially the red rose!

Sanjeeta kk November 22, 2010 at 10:00 AM  

Would love to go for a date any time with this gorgeous beauty.

Sandhya Hariharan November 22, 2010 at 11:22 AM  

Can I join you for the date???

Priya Suresh November 22, 2010 at 12:25 PM  

Wow wat a catchy dish, soooo beautiful..

Prathima Rao November 22, 2010 at 12:29 PM  

A superb pairing of pears n cheese!!! the dish looks gorgeous!!

Sarah Naveen November 22, 2010 at 5:19 PM  

Gal!!! gal..your pictures rock!!!

Sanchita November 22, 2010 at 6:32 PM  

Amazing photos Ananda.. :)

Suja Manoj November 22, 2010 at 7:00 PM  

Stunning pics..poached peach sounds good...beautiful

Anonymous November 22, 2010 at 8:51 PM  

The rose is stunning and the mousse is definetely different and exoctic.I know the goody goody feeling while looking at recipes at work :)

C&G November 22, 2010 at 10:02 PM  

amazing colors and combination... Pear and Parmigiano is just unresitable! Giorgia

Pavithra Elangovan November 22, 2010 at 11:15 PM  

Beautiful pictures and delicious dessert. Particularly rose pictures are glamorous... Awesome dear

Radhika @ foodfor7stages November 22, 2010 at 11:15 PM  

I am going gaga with the Wine, Pear and Red Rose. Great pics.

Namitha November 23, 2010 at 12:23 AM  

Lovely pics Ananda..Love peras in any form. I will keep the point about mousee in my mind..lol..

Urmi November 23, 2010 at 4:33 AM  

Wonderful recipe. I appreciate for your beautiful presentation with gorgeous pictures.

aipi November 23, 2010 at 7:18 AM  

Sounds so romantic..fantastic pics!

US Masala

♥Sugar♥Plum♥Fairy♥ November 23, 2010 at 5:18 PM  

DElicious pics , yummy yummy yum!!

Wendy@The Omnivorous Bear November 23, 2010 at 6:00 PM  

Haha! My computer too usually has me dealing with either LaTex or food! Let me tell you, I prefer the food. Good try on the parmesan mousse- I had something very similar, a parmesan icecream, when we went to the Michelin restaurant Sat Bains... and it was delicious. The contrast in tastes was superb. Maybe it was just too much gelatin? Maybe try again? Excellent photogrpahs again, Ananda!

Prerna@IndianSimmer November 23, 2010 at 6:55 PM  

Oh wow, that looks just AAAhhmazing Ananda!

Kulsum@JourneyKitchen November 23, 2010 at 7:27 PM  

oH LADY THIS LOOKS sooo Good! Nothing like poached pears! and no one knws more abt searching, thinking, making recipes at work than me . LOL

Dimah November 23, 2010 at 11:31 PM  

It looks absolutely fabulous! What lovely colors and flavors!

Devaki November 23, 2010 at 11:51 PM  

You are an artist! This is pure LOVE on a plate Ananda :)


Ciao, Devaki @ weavethousandflavors

Joyti November 24, 2010 at 12:40 AM  

Everything looks great - the photographs are impeccable! And those mousse and wine-soaked pears look incredible.

Fathima November 24, 2010 at 3:43 AM  

awesome clicks as usual ... perfect color too!

Unknown November 24, 2010 at 8:40 AM  


Santosh Bangar November 24, 2010 at 9:34 AM  

OMG amazing what a eyecatching dish and also the rose flower.dessert is delicious

Deeba PAB November 24, 2010 at 3:47 PM  

Oooooh that is PURTY Ananda. I ♥ baking experiments, and this one looks so difference and yum! Thank you for beinging another fab fruity bake to the Mingle! Wonderful!!

AJ November 24, 2010 at 6:50 PM  

Looks yummy!! Beautiful colours!!

Sarah Naveen November 24, 2010 at 7:03 PM  

Wow!!!! wow gal...so beautiful..every time i come here, i leave so refreshed u know :)

Swathi November 24, 2010 at 10:19 PM  

Beautiful, looks delicious . Nice clicks. You have a nice blog.

Nitha November 25, 2010 at 5:57 AM  

wow.. beautiful...

Nachiketa November 25, 2010 at 7:11 AM  

what lovely flavours n time well spent.... :)

The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts

Sally - My Custard Pie November 25, 2010 at 5:20 PM  

Your colours are beautiful - how inspiring.

les 2 gourmands November 25, 2010 at 6:11 PM  

what a surprising marriage !!! we are charmed !!!

Anna Johnston November 25, 2010 at 11:18 PM  

Hi there Ananda, its lovely to connect with you. Thanks so much for visiting my blog & leaving a comment - I have been reading your beautiful 'pink' site & love your photography & stories.
Looking forward to getting to know you more through the blogosphere.
Cheers Anna

Padhu Sankar November 26, 2010 at 3:53 AM  

Lovely pictures!! Awesome!!

Unknown November 26, 2010 at 11:01 AM  

harmilee! Roshan, Smitha, Smitha, Kairali sisters, Angie's Recipes, Shalini, Cucina di Barbara, Torviewtoronto coolblogger, Couscous & Consciousness, Treat and Trick Cheah, Priya, Prathima Rao, Sanchita Karmakar, Suja Sugathan , C&G, Pavithra, Radhika Babli, aipi, ♥Sugar♥Plum♥Fairy♥, Prerna@IndianSimmer, Dimah, Indie.Tea, Fathima, kasthurirajam, Santosh Bangar, Apu, Nitha, Padhu A Huge Thanks to you all :D

EliFla, i came to know how much its popular in Italy and how much you all love it, personally i liked it may be bit more careful next time, would love it..Hugs back :D

Nisha, mascarpone Sounds like a great and easy idea will keep it in mind for next time thank :) Ya Normal Vanilla mousse would work wonders.

Biny Anoop Thanks for those good wishes I'm in need of them in tons :)

My attempt at The Julie/Julia project thanks for the luck to PhD...brr had been missing it for a while ;P

Sanjeeta, will let you know next time i go on a date again :)

Sandhya Hariharan absolutely, would love love to have you :)

sinfullyspicy, how nice many of you feel the same, thanks :)

Gulmohar ha ha pl do :D

Wendy, i prefer food as well, is that so, oh man! exactly that is what we expected it also may be try again is a good option and i think it give a bit of honey touch so that it will mellow the salty taste a bit, thank you very much :)

Kulsum@JourneyKitchen ha ha count in me that too Kulsum i can be ur strong competitor :D

Devaki, i go all dreamy if you call me an artist, awee thank you Devaki, hope you are having a great thanks giving :)

Deeba PAB, its means a lot thanks a lot..its all my pleasure to be a part of it :)

Sarah Naveen How sweet of you Sarah to let me know, it drives me crazily happy....i adore ur pictures too :)

Swathi thanks for stopping by and for ur kind words of appreciation :)

Nachiketa, ha ha isn't it? thank you :D

Sally - My Custard Pie, glad it inspires..you words in turn inspires me more :D

les 2 gourmands, yes indeed it was surprising and overwhelming ..thanks a lot :)

Anna Johnston, Anna, its wonderful to connect with you as well, you words on PAB made me awee, how sweet thanks lot for your kind words of appreciation, its my driving force, its my pleasure to get to know blog and too looking fwd to get to involved in ur blog :)

MaryMoh November 26, 2010 at 1:20 PM  

Very sexy dessert! :D This is professional standard! It's wonderful to have friends who share the same cooking craze :D I love that big, beautiful rose!

Akila November 26, 2010 at 5:59 PM  

wow what a presentation dear... love it....looks so yummy yummy dear....

Foodie Ann November 26, 2010 at 6:52 PM  

Pictures rock Ananda...:)

Jayanthy Kumaran November 27, 2010 at 3:07 PM  

wow...d color rocks...beautiful presentation..
Tasty Appetite

Malar Gandhi November 27, 2010 at 4:33 PM  

wow, what a beautiful color you got there....very pleasing to my eyes, awesome work.

art is in the kitchen November 27, 2010 at 10:59 PM  

What an exciting recipe. Exquisite and elegant to serve for special friends. Thank you very much indeed for sharing. Cheers!

Catherine November 28, 2010 at 12:48 PM  

The poached pears look beautiful, Ananda :) the wine really does give it a fantastic colour! Thats a shame about the mousse, but I know you'll get it perfect next time!

M D November 28, 2010 at 3:42 PM  

Oh my! What do I say! I am speechless. That looks gorgeous. Love that color too!

Santosh Bangar November 28, 2010 at 7:12 PM  


Unknown January 24, 2011 at 10:16 AM  

Thank you all :)

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