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
VERIFIED BY Taste of Home Test Kitchen
- 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