Muirhead Pears Helene |
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4 pears, Bosc 1 cup Muirhead Pomegranate Syrup 1 cup water 1 box vanilla pudding or vanilla ice cream ½ jar Muirhead Chocolate Raspberry Sauce |
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| Peel 4 bosc pears. Leave the stem on. Cut ½" from the bottom so the pear will sit upright. Remove the seeds with a corer. Combine Muirhead Pomegranate Syrup and water in a 3-quart saucepan. Poach pears gently for 1 hour or until tender. Cool in syrup and refrigerate in syrup until ready to serve. Meanwhile prepare pudding mix according to box directions. Just before serving, warm Muirhead Chocolate Raspberry Sauce in the microwave. When ready to serve, place pudding or ice cream in individual serving bowl, place pear on cream, and garnish with Muirhead Chocolate Raspberry Sauce. Serve immediately. Serves 4. | ||
| Muirhead – 2006 | ||
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