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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