Yield: 8 servings
|4 \N||Firm ripe pears, preferably Bosc|
|1 \N||Strip lemon peel|
|½ cup||Sweet wine (Marsala or Madeira)|
|½ cup||Dry wine|
|1 pint||Ice cream (i.e. vanilla, toasted almond, pear)|
|1 pint||Raspberries, pureed with 2 tablespoons sugar|
Peel, core and halve pears. Combine sugar, water, lemon peel, vanilla and wines and bring to a boil. Boil 3 minutes. Add pears and slowly poach in the sauce until tender and infused with sauce.
Turn pears occasionally with tongs. Remove from sauce. Reduce sauce until very syrupy. Cool.
Place a spoonful of sauce in the bottom of an individual serving bowl.
Place a 2-ounce scoop of ice cream on the sauce and top with the poached pear. Drizzle with the pureed raspberries and serve.
PER SERVING: 225 calories, 2 g protein, 36 g carbohydrate, 6 g fat (4 g saturated), 22 mg cholesterol, 29 mg sodium, 4 g fiber.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.
Posted by Stephen Ceideberg; September 30 1993.