Title: Pears Melba
Categories: Dessert Ceideburg
Yield: 8 Servings

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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