Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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