Baked Pears with Ice cream 2 firm pears Juice of half a lemon 1/2 cup apple juice 1/2 cup water 2 tablespoons brown sugar 4 small scoops vanilla ice cream, for serving 1. Preheat the oven to 375°F. 2. Peel the pears with a vegetable peeler. Cut them in half lengthwise, leaving the stems on two of the halves if possible, and remove cores with a small melon baller. Place in an 8x8-inch baking pan, cut-side down. 3. Combine the lemon juice, apple juice, water, and brown sugar; pour over the pears. Set the pan over medium heat and bring the juices to a boil. Cover the pan with aluminum foil. Bake for 40 minutes (basting after 15 minutes), or until the pears are tender when tested with a toothpick. 4. Chill the pears overnight in the refrigerator, covered with the cooking syrup. Serve in four small dessert bowls to fit, cored-side up, with a small scoop of ice cream in the center of each. Spoon a little of the syrup into each bowl. PARADE September 2008 by Sheila Lukins
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