Poached Pears with Raspberry Coulis the Editors of Publications International, Ltd.
Poached Pears with Raspberry Coulis
Prep Time 12 minutes
Bake Time 25 minutes
Chill Time 45 minutes
Makes 4 servings
|2||firm ripe pears, such as Bosc or Anjou, peeled, halved and cored|
|1||cup unsweetened white grape juice or sweet wine, such as Rhine or Riesling|
|1||package (12 ounces) frozen unsweetened raspberries, thawed|
|1||packet aspartame artificial sweetener or equivalent of 2 teaspoons sugar|
- Preheat oven to 350°F. To poach pears, place pears, cut sides down, in shallow ovenproof baking dish large enough to hold pears in one layer. Pour grape juice over pears. Bake 25 to 30 minutes or until pears are tender when pierced with sharp knife, basting with juices in dish every 10 minutes.
- Let pears stand in juices until cooled to room temperature, occasionally spooning juices over pears. (Pears may be served at room temperature or covered and chilled up to 3 hours before serving.)
- To prepare coulis, purée thawed raspberries with their juices in food processor or blender. Strain out and discard seeds, pushing firmly on solids to extract juices. Stir in sweetener. Arrange pears on serving plates; top with coulis. Or, spoon coulis onto serving plates and top with pears.
|Serving Size:||1 pear half with about 1/2 cup coulis|
|Calories from Fat||2 %|
|Total Fat||<1 g|
|Saturated Fat||<1 g|
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