Advertisement
16
servingsEasy
By Bo Friberg
Published 2003
This recipe features the always-popular combination of poached pears and ice cream, presented colorfully with two very different sauces: raspberry and cream. While the directions that follow are for à la carte service, I have successfully served this dessert at large banquets; the task simply requires proper planning and, for very large groups, a few modifications. Because assembling each serving involves several steps (though each step is quite easy in itself), the pear halves and the dess
