Poached Pears with Cinnamon Ice Cream and Raspberry Coulis

Tender, vanilla-scented pears topped with ice cream and a luscious berry sauce are a festive finale for any meal.

Serves: 6
Preparation time: 10 minutes
Cooking time: 35 minutes

• Peel pears, cut in half lengthwise, and remove stem and core.
• A melon baller works well to neatly remove core.
• Cut a thin slice off the back of each pear half so they do not rock.
• Combine wine, sugar, vanilla, cinnamon, and lemon zest in a 10-inch skillet and bring to a boil.
• Once sugar dissolves, add pears plus enough water to cover, and reduce heat to a simmer.
• Cook until tender when pierced with a knife, about 20 minutes, depending on ripeness.
• Remove pears with a slotted spoon and let cool.
• Reduce poaching liquid to about 1/3 cup over high heat.
• Discard cinnamon and lemon zest, and stir liquid into Strawberry Raspberry Preserves.
• Place pears on 6 dessert plates.
• Serve a ball of ice cream on each pear half.
• Spoon coulis over ice cream and around pears.
• Drizzle on pistachios and serve.