Pear Melba

1

Peel and cut pears in halves, remove seeds and surrounding hard core parts.

2

Add water, sugar, lemon juice, and vanilla bean into the Gourmet d'Expert® Electric Skillet. Set temperature to 360ºF and stir to dissolve the sugar. Without covering the pan with lid, bring mixture to a boil and keep boiling for about 3 minutes, then reduce heat to SIMMER.

3

Add pears to the pan. Flip occasionally, poach for 20-30 minutes or until tender at the center.

4

Turn heat off. Allow pears to become cool to touch, then transfer to a container. Chill in the refrigerator for a minimum of 2 hours and up to 3 days. The remaining poaching syrup may be discarded or reserved to use for another recipe.

5

Prepare the raspberry sauce. Add raspberries and sugar to a blender or a food processor and puree until smooth. Remove pits with a strainer and mix in optional kirschwasser. Transfer sauce into a pitcher.

6

Assemble the Pear Melba. In each dessert bowl, place one scoop of ice cream, then add a pear half. Pour raspberry sauce and garnish with an optional mint sprig.