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% |
Suggested Recipes
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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, 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.
Tags:
Desserts; Fruits; Sugar/Sweets; Cheese/Other Dairy; Roast; New Years;
Source
Canadian Living Magazine: January 2004
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