Quick Poached Pears With Ruby Red Raspberry Sauce Recipe
These Quick Poached Pears With Ruby Red Raspberry Sauce tastes incredible ! This fruit mix simmered in fruit liqueur tastes incredible ! Try these Quick Poached Pears With Ruby Red Raspberry Sauce for your dessert tonight and let me know if you like it !
Ingredients
| 2 medium, ripe Bosc pears | ||
| Lemon | 1/2 | |
| Sugar | 2 Teaspoon | |
| Raspberries | 1 1/2 Cup (16 tbs), frozen | |
| Confectioner’s sugar | 1/3 Cup (16 tbs) | |
| 1 tablespoon black currant flavor or orange flavor liqueur | ||
| Mint sprigs for garnish | ||
Directions
With apple corer, melon bailer, or small knife, remove cores from blossom end (bottom) of pears.
Peel pears almost to top but do not remove stems.
Rub pears with lemon half; sprinkle with sugar.
In glass pie plate, arrange pears lying down with stems toward center; add 2 tablespoons water.
Cook, uncovered, in microwave oven on High 5 to 6 minutes, until tender, turning pears over halfway through cooking.
Transfer pears, stem ends up, to 2 dessert plates; set aside until ready to serve.
In blender at high speed, puree raspberries.
Sift confectioners' sugar through coarse sieve into small bowl.
Press raspberry puree through same sieve into same bowl to remove seeds.
Discard seeds.
Stir liqueur into raspberry mixture.
Peel pears almost to top but do not remove stems.
Rub pears with lemon half; sprinkle with sugar.
In glass pie plate, arrange pears lying down with stems toward center; add 2 tablespoons water.
Cook, uncovered, in microwave oven on High 5 to 6 minutes, until tender, turning pears over halfway through cooking.
Transfer pears, stem ends up, to 2 dessert plates; set aside until ready to serve.
In blender at high speed, puree raspberries.
Sift confectioners' sugar through coarse sieve into small bowl.
Press raspberry puree through same sieve into same bowl to remove seeds.
Discard seeds.
Stir liqueur into raspberry mixture.
Chef
