Poire Jaqueline

A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936
Poire Jaqueline

A most delightful way of serving ice cream is with fruit. Fresh or canned fruit may beused and the amount of sugar varied as necessary. A little whipped cream or soft custard is a pleasant addition.

Orange Pineapple Ice Cream
1/3 cup sugar
2/3 cup water
1/3 cup cinnamon drops
4 halves canned pear
Whipped cream
Maraschino cherries


Make a syrup of sugar and water, adding cinnamon drops. While boiling gently, lay pear halves in the syrup and allow them to remain about two minutes. Remove from heat and let stand in syrup until they are quite pink. For “Poire Jaqueline” line the sides of the dessert bowls with the pears cut in thick slices. Fill bowls with Sealtest Orange Pineapple Ice Cream and garnish with whipped cream, and maraschino cherries if desired.

Serves four.