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Scarlet Poached Pears
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2 packages (10 Oz.) frozen raspberries in syrup, thawed
4 cups water
1 cup Rose' wine
3/4 cup sugar
1 lemon
6 medium pears, peeled & cored
1/2 cup currant jelly
Drain the syrup from the raspberries and set the raspberries aside in a small bowl. In a large saucepan, combine the raspberry syrup, the water, the wine and the sugar. Stir together and bring to a full boil. Let it simmer for 5 minutes.
Peel the lemon and thoroughly grate the rind. Squeeze the juice from the lemon into a small bowl. Add the juice, the grated rind, and the pears to the raspberry syrup mixture that has just been simmering. Allow it all to continue simmering for about 5 minutes or until the pears become tender. Remove the pears from the mixture and let cool. Store them in the refrigerator. Meanwhile continue simmering the syrup until its volume is reduced by one half. Only then should you remove it from the heat and let it cool. Pour it over the pears. Now take the raspberries which were previously set aside, and press them through a strainer in order to remove the seeds. Mix in the preserves. To serve, simply place a pear on a serving plate. Mix the raspberry mixture into the syrup and spoon the combination over the pears. Serves 6
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