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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2004
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.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 31 mg
- Protein 2 g
- Calories 234.0
- Total fat 4 g
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 48 g
- Iron 6.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 20.0