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Pears In Raspberry Sauce

Chef.Foodie's picture
Ingredients
  Ripe pears 6
  White wine 1 Pint
  Lemon 1
  Double cream 8 Ounce
  Castor sugar 14 Ounce
  Frozen raspberries 20 Ounce, frozen (2 Packets, 10 Ounce Each)
  Port 3 Tablespoon
Directions

Bring to a boil in a saucepan, sufficiently large to hold 6 pears upright, 3/4 pint white wine, 8 oz. water, the juice of 1/2 lemon, and 10 oz. castor sugar.
Continue cooking slowly while preparing fruit.
Peel 6 pears.
Leave them whole with stems attached.
Place them upright in the boiling syrup and poach until transparent and tender.
Drain, arrange in glass serving dish and cool.
Puree 2 packets of frozen raspberries, previously thawed and add the juice of 1/2 lemon, 2 tablespoons port and 4 oz. castor sugar (more if too sour).
Mix well and pour over pears.
Chill in refrigerator.
Turn pears in syrup occasionally to colour evenly.
Next evening, beat 8 oz. double cream stiffly, fold in 1 tablespoon port, pile into glass bowl and keep chilled until needed.
Serve pears and cream separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Healthy

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