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Pears & Raspberries over Ice Cream

1 cup water
1/4 cup sugar
1 t vanilla
4 med pears-peel, leave stem on
10 oz pkg frozen red raspberries [thaw]
2 T pear brandy or Congnac
4 scoops vanilla ice cream

In 10" skillet, combine water, sugar, and vanilla. Bring to boiling,
add pears. Cover and simmer till tender, about 8-10 minutes,
turning pears once. Remove pears, drain and set aside. Drain
raspberries, reserving syrup. Add raspberry syrup to liquid in
skillet. Boil hard to reduce to 1/3 cup (8-10 minutes). Remove
from heat, add pear brandy.

Place a scoop of ice cream in each of 4 sherbet dishes. Make a
slight depression in ice cream with the back of a spoon. Place one
pear upright in top of each serving of ice cream, carefully spoon
raspberries around base of the pear. Drizzle with raspberry syrup.
Serve immediately.

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