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Pinwheel Pears With Raspberry Sauce

Diet.Chef's picture
Ingredients
  Package cream cheese 3 Ounce, softened
  Ricotta cheese 1⁄4 Cup (4 tbs)
  Finely chopped pistachio nuts/Finely chopped pecans 2 Tablespoon
  Fresh pear 4 Medium
  Raspberry sauce 3⁄4 Cup (12 tbs)
Directions

Combine the softened cream cheese, ricotta cheese, and pistachios or pecans; set aside.
Wash pears; pat dry. Core each of the pears, leaving a center hole about 1 inch in diameter. Fill each pear with the cream cheese-nut mixture. Wrap the stuffed pears in clear plastic wrap or foil; chill till serving time.
Just before serving, unwrap pears and cut crosswise into about 1/4-inch-thick slices. Spoon a little of the Raspberry Sauce onto each serving plate. Arrange pear slices atop the Raspberry Sauce.
Raspberry Sauce: Press 1 1/2 cups fresh red raspberries through a sieve to remove the seeds. (Or, thaw 1 1/2 cups frozen red raspberries; press through a sieve to remove the seeds.) In a small saucepan combine the sieved raspberry pulp and juice, 3 tablespoons water, 1 tablespoon sugar, and 1 teaspoon cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cover and chill.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Chilling
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Pear
Preparation Time: 
5 Minutes

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