| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | Firm ripe pears, preferably Bosc |
| 1/2 Tasse | sugar |
| 1/2 Tasse | water |
| 1 | Strip lemon peel |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | Sweet wine (Marsala or Madeira) |
| 1/2 Tasse | wine dry |
| 1 x ca. 1/2 Liter | Ice cream (i.e. vanilla, toasted almond, pear) |
| 1 x ca. 1/2 Liter | Raspberries, pureed with 2 tablespoons sugar |
|
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.
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.
|
|
Anmerkungen zum Rezept:
|
