1
1/2 LBS
ripe pears
1/4 CUP
sugar
3 TABLESPOONS
arrowroot, mixed with 1 cup water
1/3 CUP
T.G. Lee light cream
Combine
the pears, sugar and the arrowroot mixture in a large,
heavy-bottomed saucepan. Bring the pear mixture to a
simmer over medium heat, stirring constantly. Reduce
the heat to maintain a slow simmer and cover the pan.
Cook the pears, stirring them from time to time, until
they become very soft - about 20 minutes.
Transfer
the pears to a food processor or a bender, and puree
them. Strain the puree through a sieve into a large
bowl. Ladle the puree into six small serving bowls.
Cover the bowls and chill them for at least 30 minutes.
Spoon 2 tablespoons of the T.G. Lee cream over each
portion and serve.
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