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Raspberry-Spiced Pears




Source of Recipe


Internet


List of Ingredients




8 firm ripe Bartlett or Bosc pears
2 12-oz. pkg. frozen lightly sweetened raspberries
2½ cups dry red wine, such as Beaujolais or merlot
4 3-inch cinnamon sticks, broken in half
20 whole cloves
1½ cups sugar



Recipe



Peel pears and core the bottom of each, leaving the stem-end and the rest of the pear intact.
In a large saucepan or Dutch oven combine raspberries, red wine, cinnamon sticks, cloves, and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add pears. Simmer, uncovered, 15 to 20 minutes or until pears are just tender, not soft. (If pears are not completely immersed in poaching liquid, turn them over once halfway through cooking.)

Remove from heat and let the pears cool in the liquid until they're cool enough to handle, about 45 to 60 minutes. Transfer pears to shallow plate or storage container, reserving poaching liquid. Cover pears and chill up to 24 hours.

Return poaching liquid to boiling over medium-high heat, and boil gently, uncovered, about 15 minutes or until reduced by at least half its volume. (Liquid should be a syrup-like sauce.) Strain and cool; cover and chill. To serve, drizzle some poaching liquid over pears. Serve pears with Gingerbread, fresh fruit, ice cream, and/or lightly sweetened whipped cream. Makes 8 servings