Sherry Sauced Pears
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Cream sherry/Port||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Chopped toasted pecans||1⁄3 Cup (5.33 tbs)|
|Vanilla ice cream||1 1⁄2 Cup (24 tbs)|
Halve pears lengthwise.
Remove and discard cores.
Place halves, cut side down, on cutting board.
To fan each pear half, make lengthwise cuts from blossom end to, but not through, stem end.
Cut six 18x12-inch pieces of heavy foil.
Place one pear half, cut side down, on one piece of foil.
Repeat with remaining pear halves and foil.
Fold up foil around pears.
In a small saucepan combine brown sugar, water, sherry, margarine, lemon juice, and cinnamon.
Cook and stir over medium heat till heated through.
Immediately spoon about 2 tablespoons of the mixture over each pear half, bring up long edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end.
Place foil packets in center of the cooking grill.
Grill about 15 minutes or till pears are tender.
Remove pears from grill; open packets.
Carefully transfer pears to dessert dishes, spooning sauce over top.
Sprinkle each serving with about 1 tablespoon of the pecans.
Serve with ice cream.