Poached Pears with Raspberry Sauce
Vary the look of this dessert by leaving some peel on the pears. To make stripes, peel off a curved strip using a vegetable peeler or paring knife, then leave the next strip of peel on the pear. After poaching, the remaining peels can be removed from the pear to reveal the white flesh. The sections that were peeled before poaching will be pink.
Makes 4 to 5 servings
|4||cups cran-raspberry juice cocktail|
|2||cups Rhine or Riesling wine|
|2||cinnamon sticks, broken into halves|
|4||to 5 firm Bosc or Anjou pears, peeled|
|1||package (10 ounces) frozen raspberries in syrup, thawed|
|Fresh berries (optional)|
- Combine juice, wine, sugar and cinnamon stick halves in slow cooker. Submerge pears in mixture. Cover; cook on LOW 3-1/2 to 4 hours or until pears are tender.
- Remove and discard cinnamon sticks.
- Process raspberries in food processor or blender until smooth; strain and discard seeds. Spoon raspberry sauce onto serving plates; place pears on top of sauce. Garnish with fresh berries.
|Calories from Fat||2 %|
|Total Fat||1 g|
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