Ingredients
4 firm ripe pears, preferably bosc
1/2 cup sugar
1/2 cup water
1 strip lemon peel
1 tsp vanilla
1/2 cup sweet wine (marsala or madeira)
1/2 cup dry wine
1 pt ice cream (i.e. vanilla, toasted al, mond, pear)
1 pt raspberries, pureed with 2 tablespo, ons sugar
Directions
Peel, core and halve pears. Combine sugar, water, lemon peel,
vanilla and wines and bring to a boil. Boil 3 minutes. Add pears and
slowly poach in the sauce until tender and infused with sauce. Turn
pears occasionally with tongs. Remove from sauce. Reduce sauce
until very syrupy. Cool.
Place a spoonful of sauce in the bottom of an individual serving bowl.
Place a 2-ounce scoop of ice cream on the sauce and top with the
poached pear. Drizzle with the pureed raspberries and serve.
Serves 8.
PER SERVING: 225 calories, 2 g protein, 36 g carbohydrate, 6 g fat
(4 g saturated), 22 mg cholesterol, 29 mg sodium, 4 g fiber.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91.
Posted by Stephen Ceideberg; September 30 1993.
Servings: 8 servings
Pears Melba Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
We can trace the history of `recipes` far back into the far past, at least as far into history as the early Egyptians, and maybe further still. In practice though, generally, these ancient cook books were just very simple hieroglyphic instructions for meal preparation.
Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and dessert, something we still use today. This early Roman chef tells us how the cooks of his times were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new herbs and spices led to an explosion in recipe publications, most of which are kept safe in private collections. By the time we get to the 1900s, recipe publications were in great demand, due to higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Pears Melba recipe.
