- 20 mins
- 20 mins
Ingredients
- Canned pear halves, drained
- Vanilla Sauce (recipe follows)
- Berry Cream Sauce (recipe follows)
- Cinnamon stick, cut into 3/4 inches pieces (optional)
- Mint leaves (optional)
Preparation
Step 1
Slice pears lengthwise, cutting almost through stem ends. Place individual serving plates, spread to form fans. Spoon Vanilla Sauce around pears. Swirl Berry Sauce through Vanilla Sauce to form design. Place cinnamon stick and mint leaf at stem end of each pear if desired.
Vanilla Sauce:
3½ cups cold half and half or milk
1 package (4 serving size) instant pudding and pie filling, French vanilla or vanilla flavor
Pour half and half into medium bowl. Add pudding mix. Beat with wire whisk a until well blended, 1 to 2 minutes. Let stand 10 minutes or until slightly thickened. Makes 3 cups.
Berry Cream Sauce:
2 packages (10 ounces each) Frozen red raspberries or strawberries, thawed
1 1/2 cups cold half and half or milk
1 package (4-serving size) instant pudding and pie filling, French vanilla or vanilla flavor
Place raspberries in food processor or blender, cover. Process until smooth, strain to remove seeds. Pour half and half into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Stir in raspberry puree. Let stand 10 minutes or until slightly thickened. Serve over cake or fruit. Makes 3 1/2 cups
Note: Store leftover sauces in covered containers in refrigerator.