Poached Pears with Raspberry Sauce
8 medium Bosc pears, cored and peeled
2 Tbs fresh lemon juice
4 cups frozen red raspberries, thawed
3/4 cup red wine (Syrah, Shiraz or Pinot Noir suggested)
1/3 cup sugar
Core and carefully peel pears, leaving stem intact. Cut a thin slice off the bottom of each to stand upright. Brush pears with lemon juice.
In large saucepan, bring to boil enough water to cover pears completely when standing upright. Arrange pears upright in pan and return to a boil, then reduce heat to simmer. Cover pan and poach pears for 8 – 10 minutes, until tender. Bring all to room temperature, and place pan with pears and cooking juices in refrigerator to chill.
Puree raspberries in blender or food processor and press through a sieve to remove seeds. Place puree in small saucepan, stir in wine and sugar. Bring to a boil; reduce heat and simmer, uncovered, for 15 – 20 minutes until reduced to about 3/4 cup, stirring occasionally. Chill.
Spoon sauce on to serving plate and over chilled pears and serve.
2 Tbs fresh lemon juice
4 cups frozen red raspberries, thawed
3/4 cup red wine (Syrah, Shiraz or Pinot Noir suggested)
1/3 cup sugar
Core and carefully peel pears, leaving stem intact. Cut a thin slice off the bottom of each to stand upright. Brush pears with lemon juice.
In large saucepan, bring to boil enough water to cover pears completely when standing upright. Arrange pears upright in pan and return to a boil, then reduce heat to simmer. Cover pan and poach pears for 8 – 10 minutes, until tender. Bring all to room temperature, and place pan with pears and cooking juices in refrigerator to chill.
Puree raspberries in blender or food processor and press through a sieve to remove seeds. Place puree in small saucepan, stir in wine and sugar. Bring to a boil; reduce heat and simmer, uncovered, for 15 – 20 minutes until reduced to about 3/4 cup, stirring occasionally. Chill.
Spoon sauce on to serving plate and over chilled pears and serve.
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