Giada at Home: Family Recipes From Italy and California (25 page)

Poached Pears in Honey, Ginger, and Cinnamon Syrup

Moscato is not well known in this country, but this sweet, fizzy wine is very often served at the end of Italian meals along with dessert or just some cheese and fruit. Here I use it to poach beautiful whole pears; the cinnamon poaching liquid is then reduced to a syrup. It’s the perfect ending to a Thanksgiving dinner because it’s not too sweet or too heavy, and it’s absolutely gorgeous on the plate—not to mention how it fills the whole house with holiday fragrance. Serve flutes of chilled Moscato alongside for a very elegant finish to a fancy meal.

In a saucepan large enough to hold all the pears, combine the sugar with 1½ cups water. Bring to a boil and stir to dissolve the sugar. Add the wine, cinnamon sticks, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted.

Add the pears and simmer over medium-low heat for 15 to 20 minutes, turning occasionally, until the pears are tender when pierced with a small knife. Remove the pears from the liquid and allow to cool. Continue to simmer the liquid until it thickens and is reduced by half, 15 to 20 minutes. Cool to room temperature. Discard the cinnamon sticks and vanilla bean.

Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the poaching syrup. Serve immediately.

Ricotta with Vanilla-Sugar Croutons and Berry Syrup

When I was little my grandfather used to spread fresh ricotta on a slice of bread for me and top it with a thick layer of sugar. I loved it then and I still love these flavors together. This is a somewhat healthier version of that childhood treat. The bread now plays a starring rather than supporting role in the form of sweet, crunchy croutons paired with ripe berries and creamy cheese—sooo good. Serve it for breakfast if you are feeling decadent.

For the croutons: Preheat the oven to 400°F.

In a medium bowl, toss together the bread cubes and melted butter. Add the vanilla sugar and toss to coat. Arrange the bread cubes in a single layer on
a parchment paper–lined rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Cool completely.

For the berry syrup: In a small stainless-steel saucepan, bring the orange juice, lemon juice, and sugar to a simmer over medium-low heat. Stir until the sugar has dissolved, 2 to 3 minutes. Add the blueberries and strawberries and simmer until the fruit softens, 6 to 8 minutes. Cool the syrup to room temperature.

For the ricotta: Combine the ricotta, orange zest, lemon zest, and vanilla sugar in a medium bowl. Mix well.

To serve, divide the ricotta mixture among 4 decorative dessert bowls. Spoon the berry syrup over the ricotta and top with the croutons. Garnish with the mint sprigs or leaves.

MAKE 2 CUPS

Pour the sugar into the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times, until the vanilla and sugar are combined. Put the empty vanilla pod into a glass Mason jar. Add the vanilla sugar to the jar and seal. The sugar will keep for at least 3 months. Shake the jar before using.

I dare you to stop after just one of these light and airy little treats; they melt on your tongue, leaving just a kiss of mocha flavor behind. Wait for a cool, dry day to attempt these, as humidity ruins the texture of meringues, making them grainy and gummy.

Place an oven rack in the center of the oven and preheat the oven to 300°F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Using a spatula, fold in the chocolate chips.

Drop ¼ to ½ cupfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool while still in the oven, about 2 hours.

Remove from the oven and let cool completely. Store in an airtight container for up to 4 days.

COOK’S NOTE:
Superfine sugar can be found in most well-stocked supermarkets and in specialty baking stores.

Compared to American Christmas cookies, Italian cookies are a bit less sweet. They bake up nice and buttery, and the dried apricots make them moist and chewy rather than crisp and crunchy. The dough freezes well, so I like to make a double batch and store some to bake when unexpected guests drop by (just be sure to increase the baking time by two minutes if baking from frozen). The cookies will fill the whole house with an alluring fragrance and make you look like a superstar, even if you don’t have time to make the glaze.