Poached pears with raspberry sauce
4 Or 5
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Or 5 firm Pears | |
| 4 | cups | Cran-raspberry Juice |
| 2 | cups | White Wine; (recommend a Riesling} |
| ¼ | cup | Granulated Sugar |
| 2 | Cinnamon Sticks | |
| 1 | pack | (10-oz.) frozen Raspberries in Syrup; thawed |
| Fresh Berries; if in season | ||
Directions
Leave the stems on the pears for presentation. Partially peel the pears in a striped cut, following their natural contour. Use a spoon or melon baller to burrow into the bottom of the pear and remove the majority of the seeds, without losing the form of the pear.
Blend together the juice, wine, sugar, and cinnamon sticks in a slow cooker. Submerge the pears in the mixture.
Cover and cook on low for 3 to 4 hours, or until the pears are tender.
Remove the cooked pears and place them on dessert plates.
Process the thawed raspberries in a food processor or blender. Strain out the seeds, then combine with the remaining liquid.
If you find that your sauce is a bit runny, you may elect to pour the juice and raspberry puree into a saucepan and thicken over medium-high heat. Add a tablespoon of arrowroot and blend until thickened. (You may also use cornstarch to thicken, but the sauce will turn cloudy, not stay clear as with the arrowroot.)
To serve, pour the warm raspberry sauce over the poached pears and garnish with a few fresh strawberries, raspberries, or blackberries; or a combination of all three.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Oct 10, 1999, converted by MM_Buster v2.0l.