- 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
- 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
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