Pinwheel Pears With Raspberry Sauce
|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)|
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.
Serving size: Complete recipe
Calories 1384 Calories from Fat 445
% Daily Value*
Total Fat 51 g78.9%
Saturated Fat 23.2 g115.9%
Trans Fat 0 g
Cholesterol 124.9 mg41.6%
Sodium 459 mg19.1%
Total Carbohydrates 220 g73.4%
Dietary Fiber 25.2 g100.7%
Sugars 166.4 g
Protein 21 g41.7%
Vitamin A 33.6% Vitamin C 52.3%
Calcium 30.7% Iron 16.7%
*Based on a 2000 Calorie diet