Poached Pears and Raspberries with Cinnamon and Cardamom Recipe

Poached Pears and Raspberries with Cinnamon and Cardamom Recipe
Poached Pears and Raspberries with Cinnamon and Cardamom Recipe photo by Taste of Home
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Poached Pears and Raspberries with Cinnamon and Cardamom Recipe

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Publisher Photo
—Taste of Home Cooking School
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min.

Ingredients

  • 2 sliced peeled fresh pears
  • 1/2 cup frozen sweetened raspberries, thawed
  • 1 tablespoon sugar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon flaked coconut, toasted

Directions

In a medium or large Ziploc® Zip 'n Steam™ Bag, combine pears, raspberries, sugar, cornstarch, cinnamon and cardamom. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
Cook on full power for 3-4 minutes or until pears are fork-tender. Allow bag to stand for 1 minute before handling. Carefully open bag and serve. Garnish with coconut. Yield: 2 servings.
TOASTING COCONUT: Place coconut in a microwave-safe bowl. Microwave on high for 30-seconds. Stir and microwave at 30-second intervals until coconut is golden brown.
Originally published as Poached Pears and Raspberries with Cinnamon and Cardamom in Taste of Home Cooking School Collection Spring 2009, p68

  • 2 sliced peeled fresh pears
  • 1/2 cup frozen sweetened raspberries, thawed
  • 1 tablespoon sugar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon flaked coconut, toasted
  1. In a medium or large Ziploc® Zip 'n Steam™ Bag, combine pears, raspberries, sugar, cornstarch, cinnamon and cardamom. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
  2. Cook on full power for 3-4 minutes or until pears are fork-tender. Allow bag to stand for 1 minute before handling. Carefully open bag and serve. Garnish with coconut. Yield: 2 servings.
TOASTING COCONUT: Place coconut in a microwave-safe bowl. Microwave on high for 30-seconds. Stir and microwave at 30-second intervals until coconut is golden brown.
Originally published as Poached Pears and Raspberries with Cinnamon and Cardamom in Taste of Home Cooking School Collection Spring 2009, p68

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