Poached Pears with Raspberry Sauce
Picture and recipe found on The packed Table site.
- bosc pears
- 64 oz
- bottle cran-raspberry juice (ocean spray is good)
- 1/4 c
- cinnamon stick
- whole cloves
- ******for the sauce*******
- 2 c
- fresh or frozen raspberries
- 2 Tbsp
- reserved juice (from poaching)
- 1 1/2 Tbsp
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.