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Poached Pears and Raspberries with Cinnamon and Cardamom

 Poached Pears and Raspberries with Cinnamon and Cardamom
—Taste of Home Cooking School
2 ServingsPrep: 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.