Honey-Roasted Pears with Raspberry Wine Drizzle

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 :

Tip:
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