Poached Pears With Raspberry Sherbet


3 large ripe pears

2 teaspoons lemon juice

1 cup white Zinfandel or other blush wine

1/2 cup sugar

1/2 cup unsweetened apple juice

1 tablespoon lemon juice

1 (1-ounce) square semisweet chocolate, melted

1 1/2 cups raspberry sherbet

Fresh raspberries (optional)

Fresh mint sprigs (optional)


Peel and core pears; cut in half lengthwise, and brush with 2 teaspoons lemon juice.

Combine wine with next 3 ingredients in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 15 minutes or until tender, turning once. Transfer pears and poaching liquid to a bowl; cover and chill thoroughly.

Drizzle half of melted chocolate evenly onto 6 dessert plates. Transfer pears to plates, using slotted spoon. Discard poaching liquid.

Top each pear with 1/4 cup sherbet. Drizzle remaining chocolate evenly over sherbet. If desired, garnish with fresh raspberries and mint sprigs. Serve immediately.

Yield: 6 servings

Recipe from: Light & Luscious 1994

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