Try this Pears Melba recipe, or contribute your own.

Still searching for what to cook ?

Name: Pears Melba
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Water; 1 pt Raspberries, pureed with 2; 1/2 c Sweet wine (Marsala or; 1 ts Vanilla; 1/2 c Sugar; 1/2 c Dry wine; 4 Firm ripe pears, preferably; 1 Strip lemon peel; 1 pt Ice cream (i.e. vanilla,

Find the most delicious recipes here

INGREDIENTS

1/2 c Water
1 pt Raspberries, pureed with 2
1/2 c Sweet wine (Marsala or
1 ts Vanilla
1/2 c Sugar
1/2 c Dry wine
4 Firm ripe pears, preferably
1 Strip lemon peel
1 pt Ice cream (i.e. vanilla,

Servings

INSTRUCTIONS

Peel, core and halve pears. Combine sugar, water, lemon peel, vanilla and wines and bring to a boil. Boil 3 minutes. Add pears and slowly poach in the sauce until tender and infused with sauce. Turn pears occasionally with tongs. Remove from sauce. Reduce sauce until very syrupy. Cool. Place a spoonful of sauce in the bottom of an individual serving bowl. Place a 2-ounce scoop of ice cream on the sauce and top with the poached pear. Drizzle with the pureed raspberries and serve. Serves 8. PER SERVING: 225 calories, 2 g protein, 36 g carbohydrate, 6 g fat (4 g saturated), 22 mg cholesterol, 29 mg sodium, 4 g fiber. Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91. Posted by Stephen Ceideberg; September 30 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

Alert editor

Pears Melba

1/2 c Water
1 pt Raspberries, pureed with 2
1/2 c Sweet wine (Marsala or
1 ts Vanilla
1/2 c Sugar
1/2 c Dry wine
4 Firm ripe pears, preferably
1 Strip lemon peel
1 pt Ice cream (i.e. vanilla,

Peel, core and halve pears.  Combine sugar, water, lemon peel,  vanilla and wines and bring to a boil.  Boil 3 minutes.  Add pears  and slowly poach in the sauce until tender and infused with sauce.  Turn pears occasionally with tongs.  Remove from sauce.  Reduce sauce  until very syrupy. Cool.    Place a spoonful of sauce in the bottom of an individual serving bowl.  Place a 2-ounce scoop of ice cream on the sauce and top with the  poached pear.  Drizzle with the pureed raspberries and serve.    Serves 8.    PER SERVING:  225 calories, 2 g protein, 36 g carbohydrate, 6 g fat  (4 g saturated), 22 mg cholesterol, 29 mg sodium, 4 g fiber.    Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.    Posted by Stephen Ceideberg; September 30 1993.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (59g)
Recipe Makes: 8 Servings

Calories: 158
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 15.5mg		0 %
Total Carbohydrate 37.9g		11 %
	Dietary Fiber 0g	0 %
	Sugars, other 37.9g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 158

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe