- Recipes Home
- Interest Groups
Poached Pears With Raspberries Recipe
|Almond paste||2 Tablespoon (Use Packaged Variety)|
|Frozen raspberries||8 Ounce (250 Gram)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1134 Calories from Fat 101
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 0.93 g4.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 63.5 mg2.6%
Total Carbohydrates 278 g92.6%
Dietary Fiber 53.1 g212.5%
Sugars 199 g
Protein 13 g25.5%
Vitamin A 47.6% Vitamin C 130.5%
Calcium 12.9% Iron 25.9%
*Based on a 2000 Calorie diet
Trim base of pears so they will sit upright and close together in a saucepan.
Use apple corer to remove centre of pear, push corer through top to within 2.5cm (1in) of base of pear, twist corer, pull centre out with stem.
If necessary, use sharp pointed knife to remove any remaining core.
Work almond paste with fingers until pliable, work in about 12 of the raspberries until mixture is soft and sticky, fill pears with this mixture.
Place pears in pan, add remaining raspberries, sugar and water; cover, bring to boil, reduce heat, simmer for about 5 minutes.
Cooking time will depend on ripeness of pears.
Cook until pears are just beginning to become tender.
Remove from heat, remove lid, cool to room temperature; pears will soften more as they cool.
Remove pears from raspberry mixture, strain liquid.
Blend arrowroot with a little of the raspberry liquid, stir into remaining liquid, stir over heat until mixture boils and thickens slightly; stir in passionfruit pulp.
Refrigerate pears in the sauce in a covered container overnight.
Serve with the sauce.