Poached Pears in Raspberry Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This fruity recipe is just right for anyone who loves elegant desserts, but not the extra pounds associated with so many of them. Clara Coulston, Washington Court House, Ohio Ingredients:
8 medium bosc pears |
2 cups pear juice |
1 cinnamon stick (3 inches) |
1-1/2 teaspoons minced fresh gingerroot |
1 teaspoon whole cloves |
1/4 teaspoon ground nutmeg |
1 tablespoon cornstarch |
1/2 cup cranberry juice |
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries, thawed |
2 tablespoons maple syrup |
Directions:
1. 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.
2. 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.
3. 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.
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