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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âWhat makes this dessert especially great is that it can be made in advance and year-round. I use lime sherbet for St. Patrickâs Day and pineapple sherbet for Easter.â For a yuletide touch, add a sprinkle of pomegranate seeds. âPat Neaves, Lees Summit, Missouri 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:
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.
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