Luscious Pears In Raspberry Sauce Recipes

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POACHED PEARS WITH RASPBERRY SAUCE



Poached Pears with Raspberry Sauce image

This elegant dessert for two has a wonderful vanilla flavoring that is very satisfying. With an extremely simple raspberry sauce adding a dash of bright color, it is very impressive. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 cup water
1/2 cup sugar
1/4 cup white wine or white cranberry juice
2 medium pears, peeled and halved
3 tablespoons seedless raspberry spreadable fruit
1/2 teaspoon vanilla extract
Fresh raspberries and mint leaves, optional

Steps:

  • In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 224 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 5g fiber), Protein 1g protein.

GINGERED PEAR AND RASPBERRY PANDOWDY



Gingered Pear and Raspberry Pandowdy image

Provided by Cory Schreiber

Categories     Blender     Food Processor     Ginger     Dessert     Bake     Raspberry     Lemon     Pear     Fall     Pastry     Butter     Buttermilk     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

1 tablespoon unsalted butter, at room temperature, for pan
Fruit Filling
1/2 cup (3 1/2 ounces) granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced (2 pounds prepped)
1 tablespoon freshly squeezed lemon juice
1 dry pint (2 cups or 9 ounces) raspberries, fresh or frozen
1 tablespoon cold unsalted butter, cut into small pieces
Biscuit
1 3/4 cups (8 3/4 ounces) all-purpose flour
3 tablespoons plus 1 tablespoon (1 3/4 ounces) granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
10 tablespoons (5 ounces) cold unsalted butter, cut into small cubes
1/3 cup (2 ounces) chopped candied ginger
2/3 cup plus 1 tablespoon cold buttermilk

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
  • To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.
  • Gently fold in the raspberries, then transfer the fruit to the prepared pan.
  • Distribute the butter atop the fruit.
  • To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
  • Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.
  • Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
  • Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
  • The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.
  • Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
  • Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
  • Allow to cool for 30 minutes before serving.

GRILLED PEARS WITH RASPBERRY SAUCE



Grilled Pears with Raspberry Sauce image

Enjoy a "pear-fectly" delicious fruit dessert cooked on the grill!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 6

Number Of Ingredients 5

3 firm large ripe pears
1 tablespoon vegetable oil
1 package (10 ounces) frozen raspberries in light syrup, thawed and undrained
1 teaspoon lemon juice
3 tablespoons hot fudge sauce, heated, if desired

Steps:

  • Heat coals or gas grill for direct heat. Peel pears; cut lengthwise in half and remove cores. Brush lightly with oil. Cover and grill pears, cut sides up, 4 to 6 inches from medium heat about 10 minutes, turning after 5 minutes, until tender.
  • While pears are grilling, place raspberries with syrup and lemon juice in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, or process about 30 seconds, until smooth. Strain to remove seeds if desired.
  • Serve hot pears with raspberry sauce. Drizzle with fudge sauce.

Nutrition Facts : Calories 105, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg

POACHED PEARS IN RASPBERRY SAUCE



Poached Pears in Raspberry Sauce image

This fruity recipe is just right for anyone who loves elegant desserts, but not the extra pounds associated with so many of them. -Clara Coulston, Washington Court House, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 medium Bosc pears
2 cups pear juice
1 cinnamon stick (3 inches)
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon whole cloves
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1/2 cup cranberry juice
2 cups fresh raspberries or 1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons maple syrup

Steps:

  • Core pears from the bottom, leaving stems intact. Peel pears. If necessary, cut 1/4 in. from bottom so pears will sit flat. Place in a Dutch oven. Add the pear juice, cinnamon stick, ginger, cloves and nutmeg. Cover and bring to a boil. Reduce heat; simmer for 25-30 minutes or until pears are tender. , Remove the pears and place in serving dishes. Discard cinnamon stick and cloves from poaching liquid. In a small bowl, combine cornstarch and cranberry juice until smooth; stir into liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add raspberries and syrup. Remove from the heat; cool slightly. , In a blender or food processor, puree raspberry sauce in batches until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled.

Nutrition Facts : Calories 164 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 6g fiber), Protein 1g protein.

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients 4

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

Steps:

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

LUSCIOUS PEARS IN RASPBERRY SAUCE



Luscious Pears in Raspberry Sauce image

From Vegetarian Times, this simple and elegant dessert is a snap to throw together. Begin with the best ingredients and you'll end with a delicious dessert. Sometimes pumpkin pie is too heavy for the Thanksgiving meal and this recipe fits the bill perfectly. Experiment with another flavor of jam if you choose.

Provided by COOKGIRl

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

3 firm bosc pears or 3 bartlett pears
1/2 cup fresh orange juice
1/4 cup raspberry jam (homemade or the best quality store bought) or 1/4 cup raspberry jelly (homemade or the best quality store bought)
2 tablespoons mirin (can substitute white wine or fruit liquer-optional)
1 pinch nutmeg or 1 pinch cardamom
1 inch piece vanilla pod, slit down the side (my addition)
1 pinch salt
of fresh mint

Steps:

  • Preheat the oven to 350 degrees.
  • Cut the pears in half lengthwise, remove seeds, peel and core. Place the pears cut side down in an oven-proof baking dish.
  • Combine the juice, jam, mirin (or substitute), cinnamom, nutmeg or cardamom, vanilla pod piece and salt.
  • Pour this mixture over the pears; cover baking dish with aluminum foil.
  • Bake pears until soft, about 25 minutes.
  • Remover the vanilla pod and arrange the pears cut side up on a serving platter. Spoon remaining sauce from the baking dish over the pears. Garnish with mint leaves or verbena leaves if desired.

Nutrition Facts : Calories 97, Fat 0.1, Sodium 61.8, Carbohydrate 24.5, Fiber 2.8, Sugar 16.4, Protein 0.5

BAKED PEARS WITH RASPBERRY SAUCE



Baked Pears with Raspberry Sauce image

This simple, elegant dessert satisfies a sweet tooth without being too rich.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 8

2 tablespoons butter, cut into pieces
1/3 cup sugar
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
4 firm, ripe Bartlett pears, (about 1 1/2 pounds), peeled, halved, and cored (stems left intact)
3 tablespoons heavy cream
1 cup frozen raspberries, thawed and drained

Steps:

  • Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
  • Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.

Nutrition Facts : Calories 264 g, Fat 10 g, Fiber 6 g, Protein 1 g

QUICK SAUTE OF PEARS WITH RASPBERRY SAUCE



Quick Saute of Pears with Raspberry Sauce image

Provided by Food Network

Categories     dessert

Time 30m

Number Of Ingredients 7

6 ripe pears with raspberry sauce
1/2 lemon
2 tablespoons butter
2 to 3 tablespoons liqueur such as Triple Sec, Cointreau or Grand Marnier
1/2 cup strained raspberry preserves
1/4 cup toasted sliced blanched almonds, optional
Frozen yogurt or whipped cream, optional

Steps:

  • With a stainless steel knife, peel and core the pears. Cut them into eighths. Rub them with lemon so they do not discolor. Set them aside in a covered bowl in the refrigerator until you are ready to use them. Melt the butter in a large skillet. Saute the pears over high heat for 3 to 4 minutes or until they begin to brown. With a slotted spoon, transfer the pears to a serving platter. Deglaze the pan with liqueur and raspberry preserves and reduce until syrupy and thick. Spoon over the pears and garnish with almonds and frozen yogurt or whipped cream if you wish.

CAMPARI-POACHED PEARS WITH RASPBERRY SAUCE



Campari-Poached Pears with Raspberry Sauce image

Categories     Fruit     Dessert     Poach     Valentine's Day     Currant     Raspberry     Orange     Pear     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 cups cranberry-raspberry juice drink
1 1/4 cups sugar
1/2 cup Campari
3 3 x 1-inch strips orange peel (orange part only)
6 Bosc pears (each about 7 ounces)
1 lemon, cut in half
1 10-ounce package frozen raspberries in syrup, thawed
4 tablespoons orange liqueur
2 tablespoons red currant jelly
1 cup mascarpone cheese (about 8 ounces)
2 tablespoons powdered sugar
Fresh mint leaves

Steps:

  • Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
  • Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
  • Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
  • Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
  • Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.

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