A ruby-red raspberry sauce partners perfectly with this gorgeous fruit. Poach the pears the day before serving; this way they will be thoroughly chilled and have time to soak up more flavor from the poaching liquid. The sauce can also be made a day ahead.
Active time: 45 minutes
Total time: 12 hours (including chilling)
For the pears:
4 cups pear juice
2 cups ginger ale
¼ cup sugar
1 cinnamon stick
1 star anise
1 inch ginger, peeled and thickly sliced
8 Bosc pears
For the sauce:
10 ounces frozen raspberries
⅓ cup sugar
1. In a large pot bring the pear juice, ginger ale, ¼ cup sugar, cinnamon stick, star anise, and ginger to a simmer.
2. In the meantime, peel the pears, leaving the stems intact. Working from the blossom end of each pear, use a paring knife and/or a melon baller to remove the cores.
3. Place the pears (including stems) in the simmering syrup. Cover and simmer for 20 minutes or until the pears are tender. Transfer the pears to a storage container. Cover with syrup and refrigerate overnight. Discard remaining syrup.
4. Place the raspberries and ⅓ cup sugar in a small saucepan. Bring to a boil and simmer for 20 minutes. Pour the raspberry sauce into a bowl through a fine-mesh sieve, discarding the seeds.
5. To serve, place the pears on plates and pass the raspberry sauce.
Per serving: calories 153, fat 0 g, protein 1 g, carbohydrates 40 g, dietary fiber 8 g, sugar 27 g
This recipe is: gluten-free, nut-free, soy-free, dairy-free, vegetarian, and vegan.