Ingredients (serves 8-12):
- 4-6 Bosc pears
- 4 cups water
- 1-1/2 cups sugar
- 1 Tbsp. lemon juice
- 1 vanilla bean, split lengthwise
- 12 oz. raspberries
- 3 Tbsp. sugar
- 1 Tbsp. kirschwasser cherry spirit (optional)
- 8-12 scoops vanilla ice cream
- 8-12 sprigs mint (optional)
*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.
Peel and cut pears in halves, remove seeds and surrounding hard core parts.
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.
Add pears to the pan. Flip occasionally, poach for 20-30 minutes or until tender at the center.
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.
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.
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.