Poached Pears With Raspberry Sauce Recipes

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CAMPARI-POACHED PEARS WITH RASPBERRY SAUCE



Campari-Poached Pears with Raspberry Sauce image

Categories     Fruit     Dessert     Poach     Valentine's Day     Currant     Raspberry     Orange     Pear     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 cups cranberry-raspberry juice drink
1 1/4 cups sugar
1/2 cup Campari
3 3 x 1-inch strips orange peel (orange part only)
6 Bosc pears (each about 7 ounces)
1 lemon, cut in half
1 10-ounce package frozen raspberries in syrup, thawed
4 tablespoons orange liqueur
2 tablespoons red currant jelly
1 cup mascarpone cheese (about 8 ounces)
2 tablespoons powdered sugar
Fresh mint leaves

Steps:

  • Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
  • Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
  • Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
  • Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
  • Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.

STUFFED POACHED PEARS WITH RASPBERRY SAUCE



Stuffed Poached Pears with Raspberry Sauce image

A stunning combination of ingredients. I just found this quick and easy recipe from Sargento. I can't wait to try this fruit dessert.

Provided by Lorac

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons ricotta cheese
2 teaspoons blue cheese, crumbled
2 tablespoons chopped pecans
1 teaspoon fresh lemon juice
2 fresh pears, halved and cored
1/8 teaspoon nutmeg
1/2 cup white wine
1 (10 ounce) package frozen raspberries in light syrup, thawed
2 teaspoons cornstarch

Steps:

  • Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
  • Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
  • Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
  • Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
  • To serve, place 3 tbls sauce on a plate and top with a pear half.

POACHED PEARS WITH RASPBERRY SAUCE



Poached Pears with Raspberry Sauce image

This ia a beautiful, light, decadent and festive dessert. if you have not tried poached pears, you really need to! I made these one time a long time ago for freinds who came to dinner and they raved about this dessert! It is actually very easy, if you know me, that is a must but they are also very tasty, Low Cal and have a "wow"...

Provided by Tammy T

Categories     Fruit Desserts

Number Of Ingredients 9

4 bosc pears
64 oz bottle cran-raspberry juice (ocean spray is good)
1/4 c sugar
1 cinnamon stick
4 whole cloves
******for the sauce*******
2 c fresh or frozen raspberries
2 Tbsp reserved juice (from poaching)
1 1/2 Tbsp sugar

Steps:

  • 1. Peel the pears, being careful to keep stem intact. Cut just a straight, small slice of the bottom of each pear so they sit up straight on a plate.
  • 2. Combine juice, sugar, cinnamon stick and cloves in a pot, bring to a boil. Gently place the pears in the boiling juice, bring to a boil again. keep submerged in liquid. Turn heat down and simmer 25-30 minutes.
  • 3. Carefully remove pears from pot with a slotted spoon. Allow to cool completely. Refrigerate for 2 hrs or overnight.
  • 4. For the sauce: Combine raspberries, reserved juice and sugar. Heat slightly to melt the sugar. Cool completely. Drizzle over pears, placing berries around the pears. Sauce can be made ahead of time.

BAKED PEARS WITH RASPBERRY SAUCE



Baked Pears with Raspberry Sauce image

This simple, elegant dessert satisfies a sweet tooth without being too rich.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 8

2 tablespoons butter, cut into pieces
1/3 cup sugar
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
4 firm, ripe Bartlett pears, (about 1 1/2 pounds), peeled, halved, and cored (stems left intact)
3 tablespoons heavy cream
1 cup frozen raspberries, thawed and drained

Steps:

  • Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
  • Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.

Nutrition Facts : Calories 264 g, Fat 10 g, Fiber 6 g, Protein 1 g

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