America's Best Recipes/1989

Pears Melba
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cups water 1 (3-inch) stick cinnamon 1 teaspoon vanilla extract
1 tablespoon plus 1-1/2 teaspoons fresh lemon juice, divided 1 (3x1-inch) strip lemon rind 8 large pears
1 (10-ounce) package frozen raspberries, thawed 1 tablespoon cornstarch 1 cup low-fat cottage cheese
2 teaspoons sugar fresh mint sprigs



1 Combine water, cinnamon stick, vanilla, 1 tablespoon lemon juice, and lemon rind in a large skillet. Bring to a boil.
2 Peel pears and core just from the bottom, cutting to but not through the stem end. Cut pears in half lengthwise, cutting through stem. Add pears to liquid in skillet. Cover, reduce heat, and simmer 10 minutes. Remove from heat; let pears cool in cooking liquid.
3 Drain raspberries, reserving juice. Set raspberries aside.
4 Combine cornstarch and raspberry juice in a small saucepan.
5 Combine cornstarch and raspberry juice in a small saucepan. Bring to a boil over medium-low heat; cook 1 minute or until mixture thickens. Remove from heat, and gently stir in raspberries. Let cool.
6 Place cottage cheese, remaining 1-1/2 teaspoon lemon juice, and sugar in container of an electric blender or food processor; cover and process until smooth.
7 Remove pear halves from liquid, using a slotted spoon, and drain pears well.
8 Spoon cottage cheese mixture evenly into cavities of half the pear halves, and top with matching halves. Stand pears upright on individual dessert plates. (Level pears, if necessary, but cutting a thin slice from bottom of each.) Spoon 2 tablespoons raspberry sauce over each serving. Garnish with mint sprigs.

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