Pinwheel Pears With Raspberry Sauce Recipe
Ingredients
| Package cream cheese | 1 3 Ounce, softened | |
| Ricotta cheese | 1/4 Cup (16 tbs) | |
| 2 tablespoons finely chopped pistachios or pecans | ||
| Medium | 4 | |
| Raspberry Sauce | ||
Directions
Combine the softened cream cheese, ricotta cheese, and pistachios or pecans; set aside.
Wash pears; pat dry. Core each of the pears, leaving a center hole about 1 inch in diameter. Fill each pear with the cream cheese-nut mixture. Wrap the stuffed pears in clear plastic wrap or foil; chill till serving time.
Just before serving, unwrap pears and cut crosswise into about 1/4-inch-thick slices. Spoon a little of the Raspberry Sauce onto each serving plate. Arrange pear slices atop the Raspberry Sauce.
Raspberry Sauce: Press 1 1/2 cups fresh red raspberries through a sieve to remove the seeds. (Or, thaw 1 1/2 cups frozen red raspberries; press through a sieve to remove the seeds.) In a small saucepan combine the sieved raspberry pulp and juice, 3 tablespoons water, 1 tablespoon sugar, and 1 teaspoon cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cover and chill.
Wash pears; pat dry. Core each of the pears, leaving a center hole about 1 inch in diameter. Fill each pear with the cream cheese-nut mixture. Wrap the stuffed pears in clear plastic wrap or foil; chill till serving time.
Just before serving, unwrap pears and cut crosswise into about 1/4-inch-thick slices. Spoon a little of the Raspberry Sauce onto each serving plate. Arrange pear slices atop the Raspberry Sauce.
Raspberry Sauce: Press 1 1/2 cups fresh red raspberries through a sieve to remove the seeds. (Or, thaw 1 1/2 cups frozen red raspberries; press through a sieve to remove the seeds.) In a small saucepan combine the sieved raspberry pulp and juice, 3 tablespoons water, 1 tablespoon sugar, and 1 teaspoon cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cover and chill.
Chef
