Poached Pears with Raspberry Sauce

Tammy T


This ia a beautiful, light, decadent and festive dessert. if you have not tried poached pears, you really need to! I made these one time a long time ago for freinds who came to dinner and they raved about this dessert! It is actually very easy, if you know me, that is a must but they are also very tasty, Low Cal and have a "wow" factor when you present them. I do not like to core them as I like to keep it all in tact. Fresh as possible. You really must try this and not just for the holidays. Makes a great summer dessert as well.

Picture and recipe found on The packed Table site.

★★★★★ 1 vote
Stove Top


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


1Peel 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.
2Combine 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.
3Carefully remove pears from pot with a slotted spoon. Allow to cool completely. Refrigerate for 2 hrs or overnight.
4For 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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #raspberry, #FRESH, #pears