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Poached Pears With Raspberry Sauce Recipe
|Cranberry raspberry cocktail||4 Cup (64 tbs)|
|Rhine wine/Riesling wine||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cinnamon sticks||2 , broken into halves|
|Firm pears||5 , peeled, cored and seeded (Bosc / Anjou)|
|Frozen raspberries in syrup||10 Ounce, thawed (1 Package)|
Serving size: Complete recipe
Calories 1685 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 0.06 g0.29%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 41.5 mg1.7%
Total Carbohydrates 379 g126.2%
Dietary Fiber 69.4 g277.5%
Sugars 287.1 g
Protein 14 g27.6%
Vitamin A 3.7% Vitamin C 546.9%
Calcium 36.1% Iron 74.5%
*Based on a 2000 Calorie diet
Submerge pears in mixture.
Cover and cook on LOW 3 1/2 to 4 hours or until pears are tender.
Remove and discard cinnamon sticks.
PROCESS raspberries in food processor or blender until smooth; strain out seeds.
Spoon raspberry sauce onto serving plates; place pear on top of sauce.
Garnish with fresh berries, if desired.