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Poached Pears in Raspberry Sauce

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

8 ServingsPrep: 15 min. Cook: 30 min.

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

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

2 of 2

Poached Pears in Raspberry Sauce (continued)

Directions (continued)

until smooth. Strain and discard seeds. Pour sauce over pears. Serve
warm, at room temperature or chilled. Yield: 8 servings.

Nutrition Facts: 1 serving equals 164 calories, 1 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 41 g carbohydrate, 6 g fiber, 1 g protein.