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This is a very refreshing dessert to be served during the Christmas holidays. You can use the fresh winter pears and frozen berries. A scoop of ice cream of light portion of whipped cream goes well with the fruit. -- EclecticCooking.com

Ingredients:

4 firm, ripe pears
Lemon juice (ca. 1 Tbsp)
3 Tbsp Sugar
Butter (ca. 3 Tbsp)
1 Cup (2 dl) frozen raspberries, thawed

Sauce
1 Cup (2 dl) frozen raspberries, thawed
4 Tbsp orange juice
2 Tbsp Chambord (a sweet wine), Sherry Herring, or other sweet wine

Directions:

Peel and core the pears. Slice them into quarters or thinner and dip them in lemon juice. In a heavy saucepan, melt the sugar then add the butter and keep stirring until the mixture has caramelized. Add the pears and saute them over medium heat until they are soft, but not mushy. Remove the pears and keep them covered. Combine all the ingredients for the sauce and add them to the saucepan. Simmer gently for about 10 minutes. If you don't like the seeds from the raspberries, press the sauce through a fine sieve to remove the seeds. If you don't mind the seeds, put the sauce through a blender until smooth.

To serve, pour a little of the sauce on a plate, arrange the pear slices in an appealing arrangement and top with a scoop of vanilla ice cream, a dollop of whipped cream or just plain and garnish with fresh raspberries and/or strawberries and a sprig of mint.

(Serves 4-6)

Sauted Pears in Raspberry Sauce. To import, drag image to your MacGourmet recipe box.

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