We make quite a pear

Poached pears are yet another thing I’ve had in the back of my mind to try but never got around to trying.

Until tonight.  By virtue of me slowly working my way through a stack of old Everyday Food issues I found in the basement, and putting post-its on the pages with things to try, and seeing Bosc pears in the store today and taking it as a sign.

And of course, having a willing sous-chef who loves pears, and who owes you big time for eating all your celery-radish slaw before you could get it on camera.

This recipe uses 1 dish (microwave-safe 2-qt dish with a cover), has 4 ingredients and takes 10 minutes.  Watch.

Poached Pears with Vanilla Cream Sauce

4 firm, ripe Bosc Pears

2 tablespoons brown sugar

1 tablespoon unsalted butter, cut into slices

1/4 cup vanilla ice cream

Peel the pears.  Slice the bottom so the pear will stand on end, and with a melon baller or sharp knife, core the pear from the bottom side.

Scatter the butter in the bottom of the dish.  Scatter sugar on top.  Stand the pears up on top of the butter and sugar.

Cover.  Microwave 10-12 minutes.  Carefully uncover as dish will release steam.

Transfer each pear to a small bowl or saucer, leaving juices in dish.  Add ice cream to juices and stir until melted.

Evenly spoon sauce onto each pear.

Serve.

Die.

 

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