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Recipe by: adyl-ahmed
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See below ingredients and instructions of the recipe
4 Firm ripe pears, preferably -Madeira)
-Bosc 1/2 c Dry wine
1/2 c Sugar 1 pt Ice cream (i.e. vanilla,
1/2 c Water -toasted almond, pear)
1 Strip lemon peel 1 pt Raspberries, pureed with 2
1 ts Vanilla -tablespoons sugar
1/2 c Sweet wine (Marsala or
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.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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