* Note: See the "Espresso Sauce" recipe which is included in this collection. Bring the water, wines, sugar, and spices to a boil in a pot just large enough to hold the pears. Lower the heat and simmer for 5 minutes. While the poaching liquid is cooking, peel but do not core the pears (use a vegetable peeler for the neatest job with the least waste). Poach the pears, uncovered, for 20 minutes, or until they are just tender to the tip of a knife. Remove from the heat and cool the pears in the liquid for another 20 minutes. You can then refrigerate them (still in the liquid) for later use. In a stainless steel bowl, combine the marscapone, honey, vanilla, cinnamon, and nutmeg and whisk to form a smooth creamy filling. Place the cheese filling into a clean pastry bag fitted with a star tip. Remove the pears from the liquid, drain and dry them. Cut the pears in half lengthwise, and remove the core with a teaspoon, making a neat opening for the marscapone filling. Slice a sliver off the round side of the pear to steady it on the plate. Pipe a neat star-shaped dollop into the pear, place it in a serving dish, pour some Espresso Sauce around it and garnish with poppy seeds and dried cherries. This recipe yields 4 full or 8 small servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B43 broadcast 05-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-26-1998 Recipe by: Michael Lomonaco