Poached Pears With Fresh Raspberry Puree
|Water||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Frozen sweetened raspberries||10 Ounce, thawed (1 Package)|
Choose a deep pot in which the pears will fit in one layer, and make the syrup by combining the water and sugar and bringing the mixture to a boil; stir until the sugar dissolves.
Add the vanilla bean, orange peel, and/or cinnamon stick, if using.
Peel the pears, keeping the stems intact.
Add the pears to the syrup.
If the pears are not covered, add water until they are.
Simmer for 20 to 40 minutes (depending on ripeness) until tender.
Cool in syrup.
Gently core the pears from the bottom, removing the seeds with a grapefruit spoon.
Puree or mash the raspberries in their syrup.
Divide the puree among dessert dishes and top each dish with a whole pear.