Serves 6 Difficulty
6 firm, ripe pears, stems attached Juice and grated peel from 1 lemon 2/3 cup apricot preserves 1/3 cup sweet vermouth 1/4 cup almonds, toasted and chopped
For Rum ice cream: 3 Tablespoons dark rum 1 pint gf vanilla ice cream, softened
Preheat oven to 350 degrees F. Place softened ice cream in a medium bowl and add rum. Beat together until well blended. Refreeze.
Core each pear from the bottom and peel, leaving stems in tact. Cut a flat spot on bottom of pears so that they will stand upright. Place pears in a glass baking dish standing upright, about an inch apart. Pour lemon juice over pears. In a small saucepan, combine apricot preserves, vermouth and lemon peel. Bring to a boil over medium heat. Remove from heat and pour sauce over pears. Sprinkle pears with nuts. Bake for 30 minutes or until pears are tender when pierced with a knife. Remove rum ice cream from freezer and let sit out for 10 minutes before serving. Transfer to individual plates and serve with a generous spoonful of rum ice cream. Pears can be served hot or warm.