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.

Sally Calabrese
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
12 servings (serving size: 1/2 cup ice cream and 1/3 cup pear sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

267 calories; calories from fat 23%; fat 6.8g; saturated fat 1.3g; mono fat 1.1g; poly fat 3g; protein 5.6g; carbohydrates 47.9g; fiber 4.2g; cholesterol 5mg; iron 0.6mg; sodium 48mg; calcium 122mg.
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