| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Ceideburg 2 |
8 |
Servings |
INGREDIENTS
| 4 |
|
Firm ripe pears, preferably Bosc |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
|
Strip lemon peel |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Sweet wine (Marsala or Madeira) |
| 1/2 |
c |
Dry wine |
| 1 |
pt |
Ice cream (i.e. vanilla, toasted almond, pear) |
| 1 |
pt |
Raspberries, pureed with 2 tablespoons sugar |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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