Pear Perfection Recipe
Pear Perfection Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 20 min. Cook: 30 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min. + chilling
MAKES: 2 servings


  • 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

Nutritional Facts

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


  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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