White-chocolate pear mousse

Serves 8

This is one of Julia Glass's favorite desserts, a top-of-the-stove white-chocolate mousse layered with pears.

PEAR PUREE

3	tablespoons butter
4	ripe pears, peeled, cored, and sliced
1/3	cup granulated sugar
2	tablespoons pear brandy

1. In a skillet, melt the butter over medium heat. Cook the pears, stirring often, for 15 minutes or until softened. Stir in the granulated sugar and simmer 10 minutes or until it starts to caramelize.

2. In a food processor, puree the pear mixture and brandy; set aside to cool.

MOUSSE

6	eggs, separated
1	cup sifted confectioners' sugar
1/3	cup pear brandy
10	ounces white chocolate, chopped
4	tablespoons ( 1/2 stick) butter
2	cups heavy cream
	Fresh mint sprigs (for garnish)

1. In a small mixing bowl, combine the egg yolks, confectioners' sugar, and brandy. Beat with an electric mixer on high speed for 5 minutes or until the eggs turn pale yellow and the mixture falls in ribbons when beaters are lifted. Transfer to the top of a double boiler over simmering water. Whisk constantly for 4 to 5 minutes or until quite thick. Transfer to a large mixing bowl; set aside.

2. In a saucepan, melt the chocolate and butter over low heat, stirring constantly until smooth. Remove from the heat. Stir the chocolate into the egg mixture until smooth. Cool to room temperature.

3. In a chilled bowl, beat the cream until stiff. Wash and dry the beaters. Beat the egg whites until stiff peaks form but the mixture is not dry. Fold the egg whites into the chocolate mixture, then gently fold in the whipped cream.

4. In 8 large goblets or glasses, spoon mousse, using one-third of the mixture. Add a spoonful of pear puree, a layer of mousse, then more puree, ending with mousse. Refrigerate at least 2 to 3 hours or until set. Garnish with mint.

Adapted from ``The Nantucket Open-House Cookbook"