Pear Perfection Recipe
Pear Perfection Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
What makes this dessert especially great is that it can be made in advance and year-round. I use lime sherbet for St. Patrick’s Day and pineapple sherbet for Easter. For a yuletide touch, add a sprinkle of pomegranate seeds. —Pat Neaves, Lees Summit, Missouri
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + chilling

Ingredients

  • 1/2 cup pomegranate juice
  • 1/4 cup orange juice
  • 1-1/2 teaspoons lemon juice
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 large pear, peeled, halved and cored
  • 1 tablespoon semisweet chocolate chips
  • 1 tablespoon white baking chips
  • 2/3 cup raspberry sherbet
  • 2 tablespoons sliced almonds

Directions

In a small saucepan, bring the juices, sugar and lemon peel to a boil. Reduce heat; carefully add pear halves. Cover and simmer for 8-10 minutes or until tender. Remove pears with a slotted spoon; refrigerate for 1 hour.
Bring poaching liquid to a boil; cook until liquid is reduced to about 2 tablespoons. Cool.
In a microwave, melt chocolate and baking chips in separate bowls; stir until smooth. Drizzle chocolate on a plate. Place pear halves on plate; top with sherbet. Drizzle with the poaching liquid and melted chips. Sprinkle with almonds. Serve immediately. Yield: 2 servings.
Originally published as Pear Perfection in Taste of Home December/January 2011, p54

Nutritional Facts

1 each: 379 calories, 7g fat (3g saturated fat), 1mg cholesterol, 37mg sodium, 79g carbohydrate (68g sugars, 6g fiber), 3g protein.

  • 1/2 cup pomegranate juice
  • 1/4 cup orange juice
  • 1-1/2 teaspoons lemon juice
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 large pear, peeled, halved and cored
  • 1 tablespoon semisweet chocolate chips
  • 1 tablespoon white baking chips
  • 2/3 cup raspberry sherbet
  • 2 tablespoons sliced almonds
  1. In a small saucepan, bring the juices, sugar and lemon peel to a boil. Reduce heat; carefully add pear halves. Cover and simmer for 8-10 minutes or until tender. Remove pears with a slotted spoon; refrigerate for 1 hour.
  2. Bring poaching liquid to a boil; cook until liquid is reduced to about 2 tablespoons. Cool.
  3. In a microwave, melt chocolate and baking chips in separate bowls; stir until smooth. Drizzle chocolate on a plate. Place pear halves on plate; top with sherbet. Drizzle with the poaching liquid and melted chips. Sprinkle with almonds. Serve immediately. Yield: 2 servings.
Originally published as Pear Perfection in Taste of Home December/January 2011, p54

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