Best Poached Pears In Raspberry Sauce Recipes

Poached Raspberry Pears image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 6

Number Of Ingredients 5

1/2 cup seedless raspberry spreadable fruit
1 cup apple juice
2 teaspoons grated lemon peel
2 tablespoons lemon juice
3 firm Bosc pears, peeled and cut into fourths

Steps:

Mix all ingredients except pears in 10-inch skillet. Add pears.
Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.

Nutrition Facts : Calories 135, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

Poached Pears with Raspberry Sauce image

Provided by Tammy T

Number Of Ingredients 9

4 bosc pears
64 oz bottle cran-raspberry juice (ocean spray is good)
1/4 c sugar
1 cinnamon stick
4 whole cloves
****for the sauce*****
2 c fresh or frozen raspberries
2 Tbsp reserved juice (from poaching)
1 1/2 Tbsp sugar

Steps:

1. Peel the pears, being careful to keep stem intact. Cut just a straight, small slice of the bottom of each pear so they sit up straight on a plate.
2. Combine juice, sugar, cinnamon stick and cloves in a pot, bring to a boil. Gently place the pears in the boiling juice, bring to a boil again. keep submerged in liquid. Turn heat down and simmer 25-30 minutes.
3. Carefully remove pears from pot with a slotted spoon. Allow to cool completely. Refrigerate for 2 hrs or overnight.
4. For the sauce: Combine raspberries, reserved juice and sugar. Heat slightly to melt the sugar. Cool completely. Drizzle over pears, placing berries around the pears. Sauce can be made ahead of time.

Stuffed Poached Pears with Raspberry Sauce image

Provided by Lorac

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons ricotta cheese
2 teaspoons blue cheese, crumbled
2 tablespoons chopped pecans
1 teaspoon fresh lemon juice
2 fresh pears, halved and cored
1/8 teaspoon nutmeg
1/2 cup white wine
1 (10 ounce) package frozen raspberries in light syrup, thawed
2 teaspoons cornstarch

Steps:

Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
To serve, place 3 tbls sauce on a plate and top with a pear half.

Campari-Poached Pears with Raspberry Sauce image

Yield Serves 6

Number Of Ingredients 12

2 cups cranberry-raspberry juice drink
1 1/4 cups sugar
1/2 cup Campari
3 3 x 1-inch strips orange peel (orange part only)
6 Bosc pears (each about 7 ounces)
1 lemon, cut in half
1 10-ounce package frozen raspberries in syrup, thawed
4 tablespoons orange liqueur
2 tablespoons red currant jelly
1 cup mascarpone cheese (about 8 ounces)
2 tablespoons powdered sugar
Fresh mint leaves

Steps:

Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.