Quick Saute Of Pears With Raspberry Sauce Recipes

QUICK FROZEN RASPBERRY DESSERT WITH STRAWBERRIES

Steps:

• Place frozen berries (unthawed) with orange juice and liqueur in food processor. If you are ready to serve, then fold fresh strawberries into this and serve in glasses. If you make this in advance, transfer mix to a metal bowl and freeze until ready to eat; you don't want this rock hard; if it is, reprocess in processor, then fold into berries.

POACHED RASPBERRY PEARS

Steps:

• Mix all ingredients except pears in 10-inch skillet. Add pears.
• Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.

POACHED PEARS IN RASPBERRY SAUCE

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.

LUSCIOUS PEARS IN RASPBERRY SAUCE

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.

POACHED PEARS WITH RASPBERRY SAUCE

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.

BAKED PEARS WITH RASPBERRY SAUCE

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.

PEARS WITH RASPBERRY SAUCE

Steps:

• Place raspberries in a blender or food processor; cover and process until pureed. Strain, reserving juice; set aside. Discard seeds. Core pears from bottom, leaving stems intact. peel pears; set aside.
• In a large saucepan, bring the grape juice, sugar and lemon juice to a boil; add pears. Reduce heat; cover and simmer for 5-7 minutes or until tender; drain.
• For each serving, spoon raspberry sauce on plate, then top with a pear. Garnish with whipped cream.

PEARS WITH RASPBERRY SAUCE

Steps:

• Place raspberries in a blender or food processor; cover and process until pureed. Strain, reserving juice; set aside. Discard seeds. Core pears from bottom, leaving stems intact. peel pears; set aside.
• In a large saucepan, bring the grape juice, sugar and lemon juice to a boil; add pears. Reduce heat; cover and simmer for 5-7 minutes or until tender; drain.
• For each serving, spoon raspberry sauce on plate, then top with a pear. Garnish with whipped cream.

GRILLED PEARS WITH RASPBERRY SAUCE

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.

SAUTEED PEARS

Steps:

• Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
• Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.

CAMPARI-POACHED PEARS WITH RASPBERRY SAUCE

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.

PEARS WITH PEAR SAUCE

Steps:

• Peel, core, and chop coarse 1 of the pears. In a small dry non-stick skillet sauté the pear over moderately high heat, stirring occasionally, for 5 to 6 minutes, or until it is tender and golden, and transfer it to a small food processor. In the skillet, cleaned and dried, melt the sugar over moderately low heat, stirring with a fork, and cook the syrup, swirling the skillet gently, until it is a light caramel. Remove the skillet from the heat, pour the heavy cream carefully down the side of the skillet, and whisk the mixture until the caramel is dissolved and the mixture is smooth. Add the caramel to the food processor, blending it with the cooked pear until it is smooth. Stir in the vanilla and keep the sauce warm.
• Peel, halve, and core the remaining 2 pears. In the skillet, cleaned, melt the butter over moderately low heat, add the zest and the pears, and cook the pears for 4 to 5 minutes on each side, or until they are tender. Divide the pears between 2 plates and spoon the pear sauce over them.