February 25, 2006

poached pear dessert

Fresh pears are a welcome sight with the arrival of the colder months. There are several varieties in the market and I always like to try every one of them. Bartlett, Anjou, Red Bosc, and the classic Bosc, a good choice for baking and poaching, because they are firmer and they retain their shape when cooked. Another inspirational idea from the latest issue of Everyday Food magazine, these poached pears are quick and easy to make in the microwave. Measure two tablespoons brown sugar and one tablespoon butter and combine in a microwavable bowl. The ripe pears were cored from the bottom and peeled leaving the stem intact. Place the pears over the butter and sugar combination in the bowl and cover. Microwave for 10-12 minutes depending on their ripeness. When done, the pears are transferred to serving cups or bowls. To the sauce in the bowl, about one fourth cup of vanilla ice cream was added, stirred and blended well to make an easy cream sauce. Pour the sauce over the pears. They may be served warm or chilled. It was the first time I tried this, I was surprised how good they were, literally melts in your mouth.

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