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Combine ice cream and allspice in a freezer-safe container; stir well. Cover; freeze 2 hours or until firm.
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Preheat oven to 375u00b0.
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Peel and core pears; cut each pear in half lengthwise, leaving stems intact. Place pears, cut sides down, in a 13 x 9-inch baking dish coated with cooking spray. Brush pear halves with lemon juice; drizzle with melted butter.
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Place pear nectar in a small saucepan. Scrape seeds from vanilla bean; add seeds and bean to nectar. Stir in honey. Bring to a boil, stirring occasionally. Pour boiling mixture over pears. Cover loosely with foil; bake at 375u00b0 for 35 minutes, basting frequently with cooking liquid. Uncover; turn pears over. Stir in wine. Bake, uncovered, 10 minutes, basting occasionally with cooking liquid. Remove pears from oven.
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Preheat broiler.
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While broiler preheats, discard vanilla bean. Turn pears, cut sides down, and sprinkle with sugar. Broil 3 to 5 minutes or until sugar is caramelized (add additional pear nectar, as needed, if liquid boils away). Remove pears from oven; let stand 5 minutes. Place pear halves in each of 6 dessert dishes; drizzle cooking liquid evenly over each pear. Top each pear half with 1/4 cup ice cream, and sprinkle each with 1 teaspoon almonds.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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