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Stuffed Poached Pears with Raspberry Sauce

Prep Time: 10

Cook Time: 15

Serves: Serves: 4

Ingredients

• 2 Tbsp. Sargento® Part-Skim Ricotta Cheese
• 2 tsp. Sargento® Crumbled Blue Cheese
• 2 Tbsp. chopped pecans
• 1 tsp. fresh lemon juice
• 2 fresh pears, peeled, halved and cored
• 1/8 tsp. nutmeg
• 1/2 cup white wine
• 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
• 2 tsp. cornstarch

Directions

• 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.

• 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.