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Categories:Viewed: 11 - Published at: 7 years ago
Ingredients
- 4 slightly under-ripe pears
- 1 cup orange juice
- 1 to 2 tablespoons mulling spices (recommended: Morton and Bassett)
- 1 (750-ml) bottle Chianti (recommended: Classico)
- 1 cup packed brown sugar
- 1 pint vanilla ice cream, softened in the refrigerator for 1 hour
- 1 tablespoon grenadine
- 2 tablespoons heavy cream, if needed
Method
- Use a vegetable peeler to peel pears.
- Cut in half and use a melon baller to remove core.
- Place in 4 to 5-quart slow cooker.
- Add orange juice and mulling spices.
- Stir together wine and brown sugar.
- Pour over pears.
- If wine does not cover pears completely, add enough water or orange juice to cover.
- Cover slow cooker and cook on LOW for 6 to 8 hours, or until pears are fork-tender.
- Place ice cream in blender with grenadine.
- Blend to combine.
- If ice cream has not softened enough to blend, add 1 to 2 tablespoons heavy cream.
