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Ice Cream with Pear Sauce

Yield 12 servings (serving size: 1/2 cup ice cream and 1/3 cup pear sauce)
The sauce can be made up to 2 days ahead and warmed in the microwave just before serving. You'll get a lot of liquid from the pears after they macerate in the sugar overnight. This sauce is also good served over pound cake.


  • 5 cups chopped peeled ripe Bartlett pear (about 6 pears)
  • 1/2 cup sugar
  • 1 lemon, peeled and sectioned
  • 3/4 cup coarsely chopped walnuts
  • 1/2 cup golden raisins
  • 1/4 cup dried sweet cherries
  • 1 navel orange, peeled and sectioned
  • 6 cups vanilla low-fat ice cream

Nutrition Information

  • calories 267
  • caloriesfromfat 23 %
  • fat 6.8 g
  • satfat 1.3 g
  • monofat 1.1 g
  • polyfat 3 g
  • protein 5.6 g
  • carbohydrate 47.9 g
  • fiber 4.2 g
  • cholesterol 5 mg
  • iron 0.6 mg
  • sodium 48 mg
  • calcium 122 mg

How to Make It

  1. Combine pears and sugar in a zip-top plastic bag; shake well. Seal and refrigerate 8 hours or overnight.

  2. Place 2 tablespoons lemon sections in a medium saucepan; reserve remaining lemon sections for another use. Add pear mixture, walnuts, raisins, cherries, and orange to pan. Bring to a simmer over medium heat; cook 30 minutes or until mixture is thick and slightly soft, stirring occasionally. Serve over ice cream.