Honey-Roasted Pears with Raspberry Wine Drizzle
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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 234 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 48 g |
| fibre | 2 g |
| chol | 15 mg |
| sodium | 31 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 4% |
| vit C | 20% |
| folate | 5% |
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6 firm ripe pears (2 lb/1 kg)
1/3 cup (75 mL) liquid honey
1/4 cup (50 mL) lemon juice
1 pkg (300 g) frozen raspberries, thawed
1-1/2 cups (375 mL) dry red wine
1/3 cup (75 mL) granulated sugar
2 cups (500 mL) vanilla ice cream
Preparation:
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, purée 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
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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
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