Recipe - Pears Melba

4 Firm ripe pears, preferably
Bosc
One half cup Sugar
One half cup Water
1 Strip lemon peel
1 teaspoon Vanilla
One half cup Sweet wine (Marsala or
Madeira)
One half cup Dry wine
1 pt Ice cream (i.e. vanilla,
toasted almond, pear)
1 pt Raspberries, pureed with 2
tablespoons sugar

Peel, core and halve pears. Combine sugar, water, lemon peel,
vanilla and wines and bring to a boil. Boil 3 minutes. Add pears
and slowly poach in the sauce until tender and infused with sauce.
Turn pears occasionally with tongs. Remove from sauce. Reduce sauce
until very syrupy. Cool.

Place a spoonful of sauce in the bottom of an individual serving bowl.
Place a 2ounce scoop of ice cream on the sauce and top with the
poached pear. Drizzle with the pureed raspberries and serve.

Serves 8.

PER SERVING: 225 calories, 2 g protein, 36 g carbohydrate, 6 g fat
(4 g saturated), 22 mg cholesterol, 29 mg sodium, 4 g fiber.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.

Posted by Stephen Ceideberg; September 30 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip