Poached Pears With Raspberry Sauce Recipe
Summary
Ingredients
| 4 cups cran-raspberry juice cocktail | ||
| 2 cups Rhine or Riesling wine | ||
| Sugar | 1/4 Cup (16 tbs) | |
| 2 cinnamon sticks, broken into halves | ||
| 4 to 5 firm Bosc or Anjou pears, peeled, cored and seeded | ||
| Raspberries package | 1 , frozen | |
Directions
COMBINE juice, wine, sugar and cinnamon stick halves in slow cooker.
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.
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.
Chef
