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| Fresh pears poached in raspberry juice blush and absorb a raspberry essence even before they are cloaked in a sauce. These pears retain the shape and texture of fresh pears with the sweet softness of poached. They are bathed in a crimson raspberry sauce perfumed with raspberry brandy. |
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| 4 tablespoons |
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Lemon Juice |
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| 8 |
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Ripe Pears |
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| 3 10-oz |
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Packages frozen rasperries in syrup, thawed |
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| 6 cups |
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Water |
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| 1 cup |
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Sugar |
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| ¾ cup |
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Seedless Raspberry Preserves |
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| 2 tablespoons |
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Raspberry brandy, conac, or kirsch |
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Mint Sprigs for Garnish |
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| 1 |
Fill a medium bowl with water, adding 2 tablespoons lemon juice. Peel pears, leaving stem intact. Working from the base of the pears, use a melon baller to remove the seeds, taking out a ball of seeds at a time, leaving the top intact. Cut a small slice from the bottom so pears will stand straight. As each is peeled, place it in lemon water to keep from discoloring. |
| 2 |
Choose a saucepan (about 4 quarts) into which the pears fit comfortably. Drain raspberries, reserving syrup. Pour syrup, water, sugar, and 2 tablespoons lemon juice into pan. Bring to a boil, lower heat, and simmer for 5 minutes or until sugar is dissolved. * Poaching syrup may be stored in refrigerator indefiniely and reused to poach peaches or pears. ** May be frozen. |
| 3 |
Add pears to syrup, cover, and simmer slowly, turning occasionally until pears are tender when pierced with a knife. The poaching time will depend on the type, size and ripeness of the pear, anywhere from 10 to 40 minutes. When tender, remove from syrup, place in a bowl, and when syrup is cool, pour it over the pears. * May be refrigerated, covered overnight, turning occasionally. |
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In a medium saucepan, heat the 3 packages reserved drained raspberries and preserves until boiling. Press through the medium disk of a food mill or throught a strainer. For a clear sauce, strain twice to make sure all seeds are out. Add liqueur and refrigerate covered until ready to use. *Sauce may be refrigerated for 1 week. |
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At serving time, remove pears from syrup and blot with paper towels. Soon a small amount f sauce onto each dessert plate, dip pears in remaining sauce, and place on plate. Garnish top with sprig of mint. Serve with fork, spoon and knife. |
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| Servings: 8 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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