Pears melba
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Pears melba
Last updated 6/12/2012 12:50:02 AM. Recipe ID 11525. Report a problem with this recipe.
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      Title: Pears melba
 Categories: Desserts, Ceideburg 2
      Yield: 8 Servings
      4    Firm ripe pears, preferably
    1/2 c  Sugar
    1/2 c  Water
      1    Strip lemon peel
      1 ts Vanilla
    1/2 c  Sweet wine (Marsala or
    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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Recipe ID 11525 (Apr 03, 2005)

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