Instructions: Peel, core and halve pears. Combine sugar, water, lemon peel, vanilla and wines and bring to a boil. Boil 3 minutes. Add pears and slowly poach in the sauce until tender and infused with sauce.

Turn pears occasionally with tongs. Remove from sauce. Reduce sauce until very syrupy. Cool.

Place a spoonful of sauce in the bottom of an individual serving bowl.

Place a 2-ounce scoop of ice cream on the sauce and top with the poached pear. Drizzle with the pureed raspberries and serve.

Serves 8.

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