Pear Melba

Ingredients

• 4 D’Anjou pears
• juice of 1 lemon
• 1 cup superfine sugar
• ½ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 1½ cups water
• 1 - 8oz container of fresh raspberries
• 1 pint Roman Raspberry Sorbetto
• mint leaves, to garnish

Directions

1. Peel, halve, and core pears.
2. Rub with lemon juice to prevent discoloration.
3. In a saucepan, stir sugar, Madagascar Bourbon Vanilla and water over low heat until sugar dissolves.
4. Add pears and poach for 8-10 minutes, until tender but still firm.
5. Remover pears from poaching liquid. Place two pear halves, cut side down, in each of 4 serving dishes and allow to cool.
6. Put ½ cup poaching liquid with half the raspberries into a blender and purée until smooth.
7. Pour purée into a bowl through a strainer, fold remaining berries into the strained purée, and chill.
8. Add a scoop of the raspberry sorbetto to each serving of pears.
9. Drizzle pears and sorbetto with raspberry sauce and garnish with mint.