Pears Melba Recipe - Cooking Index
Pears Melba Recipe - Cooking Index
| 4 | Firm ripe pears - preferably | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 118ml | Water |
| 1 | Lemon peel | |
| 1 teaspoon | 5ml | Vanilla |
| 1/2 cup | 118ml | Sweet wine - (marsala or, Madeira) |
| 1/2 cup | 118ml | Dry wine |
| 1 | Ice cream - (i.E. Vanilla, toasted almond, pear | |
| 1 | Raspberries - pureed with 2 | |
| 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.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.
Source:
Cooking Light, April 1995, page 114
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