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Stuffed Poached Pears with Raspberry Sauce

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INGREDIENTS

  • 1/8 tsp. nutmeg
  • 1/2 cup white wine
  • 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
  • 2 tsp. cornstarch
 

DIRECTIONS

  • 1

    Combine Ricotta and Blue cheese, pecans and lemon juice in small bowl. Fill center of pears with mixture. Sprinkle nutmeg on top. Heat wine to a boil in medium skillet. Place pears, stuffing side up, in skillet. Cover; adjust heat to medium-low; simmer 10 minutes or until pears are tender.

  • 2

    For sauce: mash and strain raspberries. Measure 3/4 cup juice, adding water if needed. Whisk cornstarch into raspberry juice and pour into small saucepan. Heat and stir 5 minutes or until sauce thickens slightly and just begins to bubble. To serve, place 3 tablespoons sauce on plate. Top with pear half.

Stuffed Poached Pears with Raspberry Sauce
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SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 4

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 148

Total Fat 3.6g

Saturated Fat 0.9g

Trans Fat 1.5g

Polyunsaturated Fat 0.8g

Cholesterol 4mg

Sodium 30mg

Carbohydrates 23g

Protein 2g

Dietary Fiber 5g

Vitamin A 7%

Vitamin C 7%

Calcium 44%

Iron 1%