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


Recipe Summary

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


Ingredient Checklist


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

  • 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.