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Add a photoServings: 2
Ingredients
- 6 med. sized bosc pears with stems
- 4 c. water
- 1 c. sugar
- 1 vanilla bean
- 1 cinnamon stick
- Zest of 1 lemon
Directions
- Peel pears, leaving stems attached. Trim bases so pears will stand upright. Core seeds from pears. Soak pears in cool water with some lemon juice while preparing poaching liquid.
- In a large saucepan, combine 4 c. of water, sugar, cinnamon stick, vanilla bean and lemon zest. Cook over high heat till mix boils. Add in pears; reduce heat to low. Cover and continue cooking till pears are tender. Remove from syrup with slotted spoon and chill to chill.
- Prepare raspberry sauce in blender. Combine raspberries, sugar and orange juice and puree. Serve pears on individual plates and drizzle with raspberry sauce. Make a cloud on plate of vanilla ice cream or possibly whipped cream or possibly both. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 574g | |
| Recipe makes 2 servings | |
| Calories 387 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 2mg | 0% |
| Total Carbs 99.98g | 27% |
| Dietary Fiber 0.0g | 0% |
| Sugars 99.91g | 67% |
| Protein 0.0g | 0% |
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