Quick Poached Pears With Ruby Red Raspberry Sauce Recipes

POACHED PEARS IN RASPBERRY SAUCE

Steps:

• 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.

POACHED PEARS WITH RASPBERRY SAUCE

Steps:

• In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.

QUICK POACHED PEARS WITH RUBY-RED RASPBERRY SAUCE

Steps:

• With apple corer or small knife, remove cores from blossom end (bottom) of pears. Peel pears almost to top but do not remove stems. Rub pears with lemon half, sprinkle with sugar.
• In glass pie plate, arrange pears lying down with stems toward center, add 2 tablespoons water. Cook, uncovered, in microwave oven on High 5 to 6 minutes, until tender, turning pears over halfway through cooking. Transfer pears, stem ends up, to 2 dessert plates, set aside until ready to serve.
• In blender at high speed, puree raspberries. Sift confectioners' sugar through coarse sieve into small bowl. Press raspberry puree through same sieve into same bowl to remove seeds. Discard seeds. Stir liqueur into raspberry mixture.
• To serve, spoon raspberry sauce over poached pears. Garnish with mint sprigs and reserved raspberries.