Pears Melba Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4: Firm ripe pears, preferably Bosc
1/2 cup: Sugar,
1/2 cup: Water,
1 Strip: lemon peel,
1 tsp: Vanilla,
1/2 cup: Sweet wine, Marsala or Madeira
1/2 cup: Dry wine,
1 pint: Ice cream, i.e. vanilla, toasted almond, pear
1 pint: 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 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.
Source from luhu.jp
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.
Source from luhu.jp