Rosy Pear Sundaes
|Currant jelly||1 Cup (16 tbs)|
|Grated orange peel||1 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Red food coloring||3 Drop (Adjust Quantity As Needed)|
|Canned pear halves||29 Ounce, drained|
|Vanilla ice cream||1 Quart|
Melt jelly in saucepan; remove from heat and stir in orange peel and juice.
Tint with red food coloring.
Cut pear halves in two lengthwise and add to jelly sauce; chill several hours.
For each serving, arrange 2 or 3 pieces of pear over scoop of ice cream.
Pour sauce over all.