Poached Pears with Raspberry Sherbet

Oxmoor House
6 servings.


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3 large ripe pears
2 teaspoons lemon juice
1 cup white Zinfandel or other blush wine
1/2 cup sugar
1/2 cup unsweetened apple juice
1 tablespoon lemon juice
1 (1-ounce) square semisweet chocolate, melted
1 1/2 cups raspberry sherbet
Fresh raspberries (optional)
Fresh mint sprigs (optional)


Peel and core pears; cut in half lengthwise, and brush with 2 teaspoons lemon juice.

Combine wine and next 3 ingredients in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 15 minutes or until tender, turning once. Transfer pears and poaching liquid to a bowl; cover and chill thoroughly.

Drizzle half of melted chocolate evenly onto 6 dessert plates. Transfer pears to plates, using a slotted spoon. Discard poaching liquid. Top each pear with 1/4 cup sherbet. Drizzle remaining chocolate evenly over sherbet. If desired, garnish with fresh raspberries and mint sprigs. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 133
Caloriesfromfat 16 %
Fat 2.3 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.1 g
Carbohydrate 29.9 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 34 mg
Calcium 0.0 mg