Poached Pear With Raspberry Sauce

Poached Pear by itself is delicious, but when you add raspberry sauce the mixture is dynamite. This is a quick, simple recipe.
Submitted by David McCarthy, Australia

Ingredients

• 2 medium, ripe Bosc pears
• 1/2 lemon
• 2 tsp sugar
• 1 1/2 cups fresh or frozen (thawed) raspberries (reserve 10 raspberries for garnish)
• 1/3 cup confectioner's sugar
• 1 Tbsp black currant or orange liqueur
• mint sprigs for garnish

Method

With apple corer or small knife, remove cores from blossom end (bottom) of pears.

Peel pears almost to top but do not remove stems.

Rub pears with lemon half and then sprinkle with sugar.

In glass pie plate, arrange pears lying down with stems toward center and add 2 tablespoons water.

Cook, uncovered, in microwave oven on high 5-6 minutes, until tender, turning pears over halfway through cooking.

Transfer pears, stem ends up, to 2 dessert plates. Set aside until ready to serve.

Puree raspberries in a blender at high speed.

Sift confectioner's sugar through coarse sieve into small bowl.

Press raspberry puree through same sieve into same bowl to remove seeds. Discard seeds.

Stir liqueur into raspberry mixture.

To serve, spoon raspberry sauce over pears. Garnish with mint sprigs and reserved raspberries.

Serves 2

Variations

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