Poached Pears With Raspberry Sauce
|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)|
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.