Have ready a pot large enough to hold pears upright.
Half-fill a large bowl with cold water. Stir in lemon juice. Peel pears, leaving stems on. Add to bowl to prevent browning.
Bring 3 cups water, the sugar and lemon slices to boil in pot. Add pears, reduce heat, cover and simmer 20 to 25 minutes until tender when pierced at bottom.
Cool in pot (discard lemon); refrigerate in syrup until cold.
Raspberry Sauce: Stir berries through a strainer to make a seedless purée. Stir in sugar.
To serve: Pierce a hole in top of pears; insert mint. Spoon Raspberry Sauce on one side of each of 6 dessert plates, Vanilla Sauce on other side. With a pick, draw a spiral through both sauces. Set pear in center.
Planning Tip: Make Raspberry Sauce up to 2 days ahead and refrigerate. Poach pears up to 1 day ahead. Refrigerate in syrup.
Calories 316 Fat 3g Saturated fat 2g Cholesterol 10mg
Sodium 19mg Carbohydrate 75g Fiber 6g
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
