Poached Pears in Raspberry Sauce
I'm going to share this elegant-looking dessert with you even though I'm the only person in my house who will eat it. My husband, apparently, does not like pears. He's told me that before, but I guess it just didn't register because I can't imagine anyone not liking pears--or any other fruit. (I can't think of a single fruit I don't like.) So he didn't even try this. My daughter, on the other hand, tried one bite of it but didn't want more. She likes pears, I think. Maybe she doesn't like cooked pears? Oh well, more pears for me!
The recipe is super-fast and easy because you use a microwave to cook the pears. If you don't like microwaves, you can cook the pears on the stove, but you'll need to simmer them in fruit juice or other liquid, whereas if you cook them in the microwave, you're basically poaching them in their own juices.
Poached Pears in Raspberry Sauce
4 Bosc pears
1 1/2 tsp. maple syrup
cinnamon
2 cups fresh or frozen raspberries
1/4 cup apple juice
1 1/2 tsp. orange liqueur
sweetener to taste (I used 3 tbsp. agave nectar)
Peel the pears and trim the bottoms to that they (maybe) stand upright. Put them in a microwave-safe casserole dish, drizzle them with the maple syrup and sprinkle them with cinnamon. Cover tightly with plastic wrap. Cook on high power until they are tender, but not mushy, about 8-10 minutes. When they're done, lift them out of the dish and place them on serving plates. Reserve any of their juices to add to the raspberry sauce.
If the raspberries are frozen, heat them in a saucepan until they're thawed. Then put the raspberries and orange juice in a blender, and add any juices from the pears. Puree until completely blended. Set a strainer over the saucepan, and pour the raspberry mixture through it, stirring and pressing on it to force the juices into the pan while removing the seeds. Add the orange liqueur and sweetener to taste. Heat, stirring, until mixture thickens slightly, about 5-10 minutes.
Serve the pear on a dessert plate or bowl surrounded by raspberry sauce. Garnish, if you wish, with extra raspberries.
One pear per serving: 192 Calories (kcal); 1 g Total Fat; (4% calories from fat); 1 g Protein; 48 g Carbohydrate; 0 mg Cholesterol; 1 mg Sodium; 8 g Fiber.
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live
The recipe is super-fast and easy because you use a microwave to cook the pears. If you don't like microwaves, you can cook the pears on the stove, but you'll need to simmer them in fruit juice or other liquid, whereas if you cook them in the microwave, you're basically poaching them in their own juices.
Poached Pears in Raspberry Sauce
4 Bosc pears
1 1/2 tsp. maple syrup
cinnamon
2 cups fresh or frozen raspberries
1/4 cup apple juice
1 1/2 tsp. orange liqueur
sweetener to taste (I used 3 tbsp. agave nectar)
Peel the pears and trim the bottoms to that they (maybe) stand upright. Put them in a microwave-safe casserole dish, drizzle them with the maple syrup and sprinkle them with cinnamon. Cover tightly with plastic wrap. Cook on high power until they are tender, but not mushy, about 8-10 minutes. When they're done, lift them out of the dish and place them on serving plates. Reserve any of their juices to add to the raspberry sauce.
If the raspberries are frozen, heat them in a saucepan until they're thawed. Then put the raspberries and orange juice in a blender, and add any juices from the pears. Puree until completely blended. Set a strainer over the saucepan, and pour the raspberry mixture through it, stirring and pressing on it to force the juices into the pan while removing the seeds. Add the orange liqueur and sweetener to taste. Heat, stirring, until mixture thickens slightly, about 5-10 minutes.
Serve the pear on a dessert plate or bowl surrounded by raspberry sauce. Garnish, if you wish, with extra raspberries.
One pear per serving: 192 Calories (kcal); 1 g Total Fat; (4% calories from fat); 1 g Protein; 48 g Carbohydrate; 0 mg Cholesterol; 1 mg Sodium; 8 g Fiber.
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live
Labels: eat to live, gluten-free
posted by SusanV at 8:01 AM
10 Comments:
Susan, this looks so refreshing and tasty. I also think it is fancy-looking. I must say, my favorite part about this whole post is first you said "microwave" then you said "stovetop" to cook them... no oven means I will be making these babies soon!
I absolutely love cooked pears and apples, they are so good, sweet and juicy when cooked! It is one of the things I love to eat during cold months, and I also cook in the microwave, just like you do. Yummm!!!
Yours look great with the raspberry sauce!
Ana
How gorgeous. These seem like the perfect dinner party dessert. A big WOW factor without requiring you to spend much time in the kitchen.
Beautiful! I love fruit desserts.
I love pears, and this looks delicious!
"My husband, apparently, does not like pears."
I'm with you Susan, I can't imagine anyone not liking pears of all things! Well like you said, more for you, and this is a dessert you don't have to feel guilty about indulging in. Looks delicious!
So elegant and simple... I've never been a huge fan of pears, but this gorgeous dessert I would definitely be willing to try!
not only does that sounds great, but the pics are gorgeous! i wouldn't believe anyone who told me they didn't like pears either :)
Those are beautiful and I bet tasty, too!
Hi - I was up late looking for recipes for Thanksgiving. I have always wanted to try a poach pear recipe and found yours. I was also hungry. I happened to have a few pears. I peeled one pear, slowly poured some maple syrup and followed it up with a little cinnamon. I layed it down on a small plate and covered the pear with plastic wrap. Then placed the plate in the microwave for appx 4 minutes. What a wonderful dessert! It was absolutely delicious and so easy to make! What a great find....thank you!
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