Honey-Roasted Pears with Raspberry Wine Drizzle
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||4 g|
|sat. fat||2 g|
- Portion size: 6 to 8
After a rich dinner, a simple fruit dessert is most satisfying. You will have a little extra raspberry sauce, but it's delicious drizzled over ice cream or plain cake.
- 6 6firm ripe pearpears, (2 lb/1 kg)
- 1/3 cup 1/3cupliquid honey
- 1/4 cup 1/4cuplemon juice
- 1 pkg (300 g) 1pkg (300 g)frozen raspberries, thawed
- 1-1/2 cups 1-1/2cupsdry red wine
- 1/3 cup 1/3cupgranulated sugar
- 2 cups 2cupsvanilla ice cream
Peel, halve and core pears. Place, cut side up, in buttered 13- x 9-inch (3 L) glass baking dish.
In bowl, whisk together honey, lemon juice and 1/4 cup (50 mL) boiling water; pour over pears. Cover with foil; roast in 425°F (220°C) oven for 30 minutes. Turn pears over and baste; roast, uncovered, until liquid is reduced to about 1/4 cup (50 mL) and pears are lightly browned and tender, 15 to 30 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. If desired, warm in 375°F/190°C oven for 10 minutes.)
Meanwhile, in blender or food processor, pur?raspberries and juice; strain through fine sieve into saucepan. Add wine and sugar; bring to boil. Reduce heat and simmer until reduced to 1 cup (250 mL), about 25 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 weeks.)
Divide pears among dessert plates; brush with pan juices. Add scoop of ice cream; drizzle with raspberry sauce.
Additional information :
For convenience, you can scoop the ice cream eight hours ahead of serving. Place on chilled rimmed baking sheet, cover with plastic wrap and place in freezer until needed.
Source : Canadian Living Magazine: January 2004