Poached Pears Drenched in Raspberry Sauce

Pear - in Raspberry SauceA melt-in-your-mouth delight that can warm or cool you! Depending on the season, you can eat this dish chilled or warmed. It’s just about guaranteed to satisfy that craving for a bit of healthy sweet. A nutritious desert that also proves to be a hearty snack – what more could you ask for?

Poached Pears Drenched in Raspberry Sauce
A melt-in-your-mouth delight that can warm or cool you! Depending on the season, you can eat this dish chilled or warmed. It’s just about guaranteed to satisfy that craving for a bit of healthy sweet. A nutritious desert that also proves to be a hearty snack – what more could you ask for?
Servings
4
Servings
4
Poached Pears Drenched in Raspberry Sauce
A melt-in-your-mouth delight that can warm or cool you! Depending on the season, you can eat this dish chilled or warmed. It’s just about guaranteed to satisfy that craving for a bit of healthy sweet. A nutritious desert that also proves to be a hearty snack – what more could you ask for?
Servings
4
Servings
4
Ingredients
  • 4 pears very ripe, peeled with bottoms cut off
  • 1 1/4 cup organic pear juice
  • 1 small cinnamon stick
  • 1/2 tbsp fresh grated ginger
  • 1/2 tsp whole cloves
  • 1/8 tsp ground nutmeg
  • 10 ounces raspberries
  • 3/4 tbsp arrow root powder
  • 1 tbsp pure maple syrup
Servings:
Instructions
  1. Place pear juice, cinnamon, ginger, cloves and nutmeg in sauce pan, just large enough to hold four upright pears. Stir well. Place pears into liquid. Bring to boil, lower to simmer, cover and poach for 20-30 minutes. If the pears are not very ripe you will need to poach then longer until they become very tender. You want them to melt in your mouth.
  2. Remove pan from heat. Gently remove pears from liquid and place in bowl just large enough to hold them in an upright position. Set aside until further use.
  3. Transfer ¼ c of pear juice to a small bowl. Slowly add arrow root, whisking until dissolved and homogenous. Slowly return this mixture to the sauce pan. Add raspberries and, over medium heat, stir until it thickens into a nice sauce, about 10 minutes. Remove from heat. Add maple syrup.
  4. You can strain the sauced if you like, to remove the seeds. I prefer to leave them. I simply puree this by using an immersion blender or cooling and transferring to a food processor.
  5. Pour over raspberries and serve. You can also chill this.
Recipe Notes

A tip to ripening pears is to place them in a brown paper bag with a banana (the riper the better) close and let set for 24-48 hours.

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