- Cook Time
- Prep Time
- 2 cups leftover chunky or whole berry cranberry sauce
- 3 strips orange peel
- 4 Bosc pears--peeled, halved and cored
- 1 pint vanilla ice cream
- 1 1/2 cups whipped cream
- 1/2 cup pecans, chopped and toasted
In a large saucepan, bring the cranberry sauce, orange peel and 1 cup water to a boil. Add the pear halves and simmer uncovered, turning occasionally, until tender when pierced, about 20 minutes. Let the pears cool in the poaching liquid.
Place one pear half in each of 8 small bowls. Top each with 1 scoop of ice cream, a few spoonfuls of poaching liquid, some whipped cream and toasted pecans.