OVER-RIPE PEARS
Level 2
Pinky Pear Sundae with Raspberry Sauce
Serves 4-6
2 10 oz. pkgs. frozen, sweetened* raspberries
3 peeled, cored, and finely cubed over-ripe pears
Vanilla ice cream (1 scoop per serving)
Garnish: mint or oregano sprig, orange slice, or edible flower (optional)
Suggested dinnerware: wide martini or margarita glasses, or any elegant shallow saucers
- Allow frozen raspberries stand at room temperature for 15 minutes until they slip out of container easily. (To speed up the process, float the container in bowl of warm water.)
- Put raspberries in a shallow, uncoated skillet or saucepan and cook on high. Bringing to a boil, lower heat to simmer.
- Continue cooking until reduced by approximately half. Pour mixture through a sieve, cheesecloth, or strainer to separate juice from seeds. Press remaining pulp with the back of a spoon to extract juice.
- Place finely cubed pears in a deep bowl, pouring hot, strained raspberry sauce over pears. Toss gently to coat and tint pears with raspberry sauce. Allow mixture cool to room temperature.
Presentation tip: For a single serving, center one scoop of ice cream in serving glass or saucer. For multiple servings, divide tinted pears evenly among serving dishes, pouring raspberry sauce around each ice cream scoop. Garnish with fruit slice, herb sprig, or flower. Serve immediately.
Cooking tip: If only unsweetened frozen raspberries are available (typically sold in bags), add 1/3 cup sugar and 1 cup water to sweeten. Stir raspberry mixture over high heat, and continue stirring until sugar is completely dissolved.
For another exciting raspberry sauce, see mk restaurant’s Raspberry Sauce
