INGREDIENTS

INSTRUCTIONS

Leave the stems on the pears for presentation. Partially peel the
pears in a striped cut, following their natural contour. Use a spoon
or melon baller to burrow into the bottom of the pear and remove the
majority of the seeds, without losing the form of the pear.  Blend
together the juice, wine, sugar, and cinnamon sticks in a slow  cooker.
Submerge the pears in the mixture.  Cover and cook on low for 3 to 4
hours, or until the pears are tender.  Remove the cooked pears and
place them on dessert plates.  Process the thawed raspberries in a food
processor or blender. Strain  out the seeds, then combine with the
remaining liquid.  If you find that your sauce is a bit runny, you may
elect to pour the  juice and raspberry puree into a saucepan and
thicken over  medium-high heat. Add a tablespoon of arrowroot and blend
until  thickened. (You may also use cornstarch to thicken, but the
sauce  will turn cloudy, not stay clear as with the arrowroot.)  To
serve, pour the warm raspberry sauce over the poached pears and
garnish with a few fresh strawberries, raspberries, or blackberries;
or a combination of all three.  Posted to dailyrecipe@recipe-a-day.com
by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Oct 10, 1999,
converted by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 82
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 68mg
Carbohydrates: 21.6g
Fiber: 2.3g
Sugar: 17.6g
Protein: <1g