Quick Pears Helene Recipe

Summary

CourseMethod
Main IngredientInterest Group

Ingredients

 Canned pear halves1 Pound (1 Can)
 Orange sherbet1 Pint
 Fudge topping4 Tablespoon
 Flaked coconut1⁄4 Cup (4 tbs), toasted
 Pound cake slices4

Nutrition Facts

Serving size: Complete recipe

Calories 2009 Calories from Fat 601

% Daily Value*

Total Fat 68 g105.1%

Saturated Fat 34.6 g172.8%

Trans Fat 0 g

Cholesterol 164.8 mg

Sodium 811.9 mg33.8%

Total Carbohydrates 338 g112.7%

Dietary Fiber 20.7 g82.7%

Sugars 240.4 g

Protein 15 g29.6%

Vitamin A 12.6% Vitamin C 25.9%

Calcium 50.2% Iron 78.2%

*Based on a 2000 Calorie diet

Directions

1. Open and drain pears, reserving syrup for another day.
2. Scoop orange sherbet into each of 4 dessert dishes. Place 2 pear halves in each dish. Spoon 1 tablespoon of the fudge topping over pears and sherbet; sprinkle with coconut. Place in the freezer until ready to serve.
3. Lightly toast pound cake slices. Cut slices in half. Place 2 halves on each of 4 dessert plates. Place dessert dishes on dessert plates; serve.
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