Ginger-Poached Pears with Raspberry Sauce

Jenna Helwig

Ginger Poached Pear

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Makes 8 servings

For the pears:

4 cups pear juice

¼ cup sugar

2 cups ginger ale

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

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.


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

Carbohydrates: 40 g

Fat: 0 g

Protein: 1 g

Fiber: 8 g

Active Time: 45 minutes

Total Time: 12 hours (including chilling)

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