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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Served with a scoop of ice cream, this is a light yet satisfying dessert. Recipe from Radio City Rockette Lori Barber in Rachael Ray's 12/08 magazine. Cooking note: use a melon baller to core the pears. Ingredients:
1/2 cup apricot preserves |
1/2 cup orange juice |
4 pears, peeled, halved lenthwise and cored |
1 quart ice cream |
1/2 teaspoon ground cinnamon |
8 cinnamon sticks (garnish) |
Directions:
1. Preheat oven to 350 degrees. In a small bowl, combine the apricot preserves and orange juice.
2. Place the pears, cut side down, in an oven proof dish. Top with the apricot mixture and bake until soft (25 min or so).
3. Let cool for 20 minutes.
4. Place 1 scoop of ice cream in each pear half; drizzle with the sauce from the baking dish.
5. Sprinkle with a pinch of cinnamon and carnish the plate with a cinnamon stick.
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