Fresh D’Anjou Pears Flambé

Ingredients

• 2 fresh d’ Anjou pears
• 1/4 cup port wine
• 1 tablespoon butter
• 2 tablespoons brandy
• 1/2 cup sugar
• 1 pint French vanilla ice cream
• Juice of 1 lime
• 1 cup melba sauce
• 1/2 cup sliced almonds (purchased)

Method

1. 1

   Cut each pear into six equal portions and peel.

2. 2

   Plunge the pears into boiling water and cook about 4 to 10 minutes, or until they begin to soften but are still firm.

3. 3

   Remove the pears and cover with a damp cloth.

4. 4

   In a shallow frying pan, melt the butter and sugar together.

5. 5

   Add the lime juice and melba sauce, blending until smooth.

6. 6

   Return to a boil for 2 to 3 minutes.

7. 7

   Add the port and blend well; add the pears.

8. 8

   Warm the brandy, ignite, and drizzle over the pears.

9. 9

   Cook until fork tender.

10. 10

    Serve over scoops of ice cream, spooning the sauce over top and topping with sliced almonds.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 5. The excerpt below is the record exactly as published.

FRESH D’ANJOU PEARS FLAMBE ; fresh d’ Anjou pears Y4 cup port wine 1 tablespoon butter 2 tablespoons brandy Ys cup sugar 1 pint French vanilla Juice of 1 lime ice cream 1 cup melba sauce Y2 cup sliced almonds (purchased)

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