Ingredients:   (for 6 people) - 6 pears - 2 cloves For the mousse: - Medium Montasio - 3 cooked pears (300 gr.) - 350 gr. of whipped cream - half a lemon For the sauce: - 500 gr. of custard - 300 gr. of the pears' cooking liquid

Preparazione:

Cook the 6 pears in a litre of water with 500 gr. of sugar and the cloves; remove from the heat while still firm l and leave to cool in their own liquid. For the mousse: blend the Montasio and the pears with a drop of lemon juice; remove from the blender and slowly add the whipped cream; put into the fridge to cool. Complete the sauce by adding the custard and the cooking liquid.

Ingredients:   (for 4 people) - 2 pears - 25 gr. pine nuts - 30 gr. sultana raisins - 10 gr. sugar - 25 gr. butter - 50 gr. cookie crumbs - dry white wine - 70 gr. aged Montasio grated - 1/2 lemon - cognac to taste

Preparation:

Wash and cut the pears in half length-wise, core and take out the center with a tablespoon. Put the pulp, removed from the center, in butter along with all the ingredients and add a few drops of Cognac. In the meantime, so that the cored pears don't become brown spritz with a little lemon.
When the filling is ready, fill the pears and cook at 160° for approx. 45 min. baste once in a while with the dry white wine so that they don't dry out.
When they are cooked, au gratin with sugar, replacing what was lost during baking.

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