Poached Pears in Raspberry Sauce Recipe

Poached Pears in Raspberry Sauce Recipe
Poached Pears in Raspberry Sauce Recipe photo by Taste of Home
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Poached Pears in Raspberry Sauce Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled. Yield: 8 servings.
Originally published as Poached Pears in Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p22

Nutritional Facts

1 each: 164 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 41g carbohydrate (28g sugars, 6g fiber), 1g protein. Diabetic Exchanges: 3 fruit.

  • 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
  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.
Originally published as Poached Pears in Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p22

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