From the Better Homes & Gardens “Anyone Can Cook” cookbook gifted to me by the Olive Family.
Skill Level 2
Ingredients
4 small pears
2 tablespoons orange juice
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/2 cup Raspberry sauce
Mint sprigs
Preparation
Preheat oven to 375 degrees.
Peel pears. If necessary, trim bottoms of pears so they stand upright. Core the pears using a melon baller or a measuring teaspoon, leaving the stems intact. Place pears in a 2-quart square baking dish.
In a small bowl stir together the orange juice, vanilla, and cinnamon. Brush onto pears. Pour remaining orange juice mixture over pears. Cover with foil and bake in the preheated oven for 30 to 35 minutes or until pears are tender. Cool slightly. Brush pears again with some of the juices in the dish.
Meanwhile, prepare Raspberry Sauce. To serve, spoon sauce onto dessert plates. Place warm pears, stem ends up, on sauce. Garnish with mint sprigs. Serve warm. Makes 4 servings.
Raspberry Sauce Thaw 3 cups frozen unsweetened raspberries. Do not drain. Place half of the berries in a blender. Cover and blend until berries are smooth. Press berries through a fine-mesh sieve to remove seeds. Repeat with remaining berries. In a 1-quart saucepan stir together 1/3 cup sugar and 1 teaspoon cornstarch. Add raspberry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl; cool slightly. Cover and chill leftovers for up to 1 week.
Nutrition Information
162 calories, 0 g saturated fat, 0 mg cholesterol, 2 mg sodium, 41 g carbohydrates, 7 g fiber, 1 g protein
Our thoughts
Can also be made into Chocolate-Raspberry Pears. Prepare as above, except drizzle 1 to 2 tablespoons of purchased chocolate-flavored syrup over each pear.
The most common kind of pear in the market is probably Bartlett, but this dessert is best made with thin-necked Bosc pears. They hold up best when cooked and have the prettiest shape.
While these are delicious warm, they are also delightful when served chilled. After they have chilled, cover them and refrigerate for a few hours – and serve with chilled Raspberry Sauce.
