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Poached Pears With Raspberry Sauce

Chef.at.Home's picture
Ingredients
  Cranberry raspberry cocktail 4 Cup (64 tbs)
  Rhine wine/Riesling wine 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cinnamon sticks 2 , broken into halves
  Firm pears 5 , peeled, cored and seeded (Bosc / Anjou)
  Frozen raspberries in syrup 10 Ounce, thawed (1 Package)
Directions

COMBINE juice, wine, sugar and cinnamon stick halves in slow cooker.
Submerge pears in mixture.
Cover and cook on LOW 3 1/2 to 4 hours or until pears are tender.
Remove and discard cinnamon sticks.
PROCESS raspberries in food processor or blender until smooth; strain out seeds.
Spoon raspberry sauce onto serving plates; place pear on top of sauce.
Garnish with fresh berries, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Slow Cooked
Dish: 
Sauce

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