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Location: Texas, United States

Monday, October 02, 2006

Poached Pears with Raspberry Puree

1 ½ cups water
¾ cups sugar
juice of 1 lemon
4 peeled pears with stems left on (not mushy; we used D’Anjou)
10 oz frozen raspberries

Puree raspberries. Run through a strainer to get rid of seeds. Set aside.

Bring water, sugar, and lemon juice to a boil in a covered, deep saucepan. Add the four pears. (the tops will stick out of the water; this is OK.) Return to a simmer, cover, and cook for 20 minutes or until firm-tender. Remove from syrup. The recipe says to chill them. We ate them hot. Either way is good. Pour raspberry sauce onto a small plate, and place a poached pear on top.



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