Quick Poached Pears With Ruby Red Raspberry Sauce
|Ripe bosc pears||2 Medium|
|Raspberries||1 1⁄2 Cup (24 tbs) (Fresh / Frozen)|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Black currant flavor/Orange flavor liqueur||1 Tablespoon|
|Mint sprigs||4 (For Garnish)|
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.
Stir liqueur into raspberry mixture.