Poached Pears with Raspberry Sherbet

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 16%
  • Fat: 2.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.1g
  • Carbohydrate: 29.9g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 34mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  1. Peel and core pears; cut in half lengthwise, and brush with 2 teaspoons lemon juice.
  2. 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.
  3. 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.
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