Pears Melba
Yield
8 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pears
firm, preferably bosc |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 1 | each |
lemon zest
strip |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sweet wine
marsala or madeira |
* |
| ½ | cup |
wine
dry |
*
|
| 1 | pint |
ice cream
vanilla or pear |
*
|
| 1 | pint |
raspberries
pureed with 2 tablespoons sugar |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pears
firm, preferably bosc |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 1 | each |
lemon zest
strip |
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sweet wine
marsala or madeira |
* |
| 118 | ml |
wine
dry |
*
|
| 473 | ml |
ice cream
vanilla or pear |
*
|
| 473 | ml |
raspberries
pureed with 2 tablespoons sugar |
*
|
Directions
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 puréed raspberries and serve.
