Pears In Raspberry Sauce
|White wine||1 Pint|
|Double cream||8 Ounce|
|Castor sugar||14 Ounce|
|Frozen raspberries||20 Ounce, frozen (2 Packets, 10 Ounce Each)|
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.