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Pear Perfection

 Pear Perfection
“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
2 ServingsPrep: 20 min. Cook: 30 min. + chilling


  • 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


  • 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.

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Pear Perfection (continued)

Nutritional Facts: 1 serving equals 379 calories, 7 g fat (3 g saturated fat), 1 mg cholesterol, 37 mg sodium, 79 g carbohydrate, 6 g fiber, 3 g protein.