Directions:
- Core pears from the bottom, leaving stems intact. Peel pears. If necessary, cut 1/4 in. from bottom so pears will sit flat. Place in a Dutch oven. Add the pear juice, cinnamon stick, ginger, cloves and nutmeg. Cover and bring to a boil. Reduce heat; simmer for 25-30 minutes or until pears are tender.
- Remove the pears and place in serving dishes. Discard cinnamon stick and cloves from poaching liquid. In a small bowl, combine cornstarch and cranberry juice until smooth; stir into liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add raspberries and syrup. Remove from the heat; cool slightly.
- In a blender or food processor, puree raspberry sauce in batches until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.44 Kcal (718 kJ) | ||
| Calories from fat | 2.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.33g | 1% | |
|---|---|---|---|
| Sodium | 3.8mg | 0% | |
| Potassium | 129mg | 3% | |
| Total Carbs | 42.94g | 14% | |
| Sugars | 12.75g | 51% | |
| Dietary Fiber | 7.42g | 30% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 0.3mg | 2% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 61.09 Kcal (256 kJ) | ||
| Calories from fat | 1.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 1% | |
|---|---|---|---|
| Sodium | 1.36mg | 0% | |
| Potassium | 45.97mg | 3% | |
| Total Carbs | 15.3g | 14% | |
| Sugars | 4.54g | 51% | |
| Dietary Fiber | 2.64g | 30% | |
| Protein | 0.47g | 3% | |
| Vitamin C | 5.9mg | 28% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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