Pears poached with raspberries
Instructions:
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Raspberries lend a pretty pink color in this method of poaching pears.
- One 10-ounce package frozen raspberries, thawed;
- 1⁄2 cup framboise (raspberry-flavored liqueur) or creme de cassis;
- 4 firm but ripe pears;
- Chopped pistachio nuts for garnish.
- Puree the raspberries and strain through a sieve to remove the seeds. Combine with the framboise or creme de cassis.
- Peel the pears, leaving the stems intact. Remove the cores and seeds from the bottom side. Arrange pears standing upright in a saucepan. Pour the raspberry mixture over the pears. Bring to a boil, cover, and simmer until pears are tender, 8 to 10 minutes. Remove pears and cool, then chill.
- Boil the cooking liquid until reduced to a thick syrup, 10 to 12 minutes over medium heat. Cool syrup.
- To serve, arrange pears on individual plates and drizzle syrup evenly over them. Sprinkle with chopped pistachios.