Pears melba

Yield: 8 servings

Measure Ingredient
4 \N Firm ripe pears, preferably Bosc
½ cup Sugar
½ cup Water
1 \N Strip lemon peel
1 teaspoon Vanilla
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.

Serves 8.

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.

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