4 firm Bosc pears, peeled, cored, and cut into 1/2" thick wedges
1 tbsp. fresh lemon juice
1/2 cup apricot preserves
1/4 cup amaretto
1½ tbsp. chilled margarine, cut into small pieces
1 cup amaretti cookie crumbs (about 16 cookies)
1½ cups vanilla low-fat ice cream
Combine pears and juice in a large bowl; spoon into a 1-quart baking dish.
Combine the apricot preserves and liqueur in a small bowl; spoon evenly over
pears. Sprinkle margarine over pear mixture, and top with 1 cup amaretti
cookie crumbs.
Bake at 375° for 30 minutes or until golden brown. Spoon pear mixture evenly
into 6 bowls, and top each serving with 1/4 cup ice cream.
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