Tuesday, November 23, 2010
Poached Pears and Vanilla Ice Cream
This is the perfect recipe for the time of the year. Right now, bosc pears are local and abundant. This dessert goes perfect with a sweeter wine.
There is a direct link at the bottom of the post.
* 1/3 cup apple juice
* 1/3 cup firmly packed dark brown sugar
* 3 tablespoons unsalted butter
* 3 firm Bosc pears, peeled, halved, cored (about 1 pound)
* Vanilla ice cream, for serving
Preheat the oven to 400 degrees F.
Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
Link to site