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
- In a large pot bring the pear juice, ginger ale, ¼ cup sugar, cinnamon stick, star anise, and ginger to a simmer.
- 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.
- 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.
- 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.
- 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.