This desert is so easy I have to share because it is delicious, looks elegant and will easily impress guests. I've tried several variations depending on what I have in the house. I've used apple juice or apple cider instead of cran-raspberry jucie and I've omitted the raspberry sauce and served the pears a la mode with a drizzle of caramel instead. Yummy!
Poached Pears with Raspberry Sauce
4 cups cran-raspberry juice
2 cups Rhine or Riesling wine
1/4 cup sugar
2 cinnamon sticks, broken into halves
4 to 5 firm Bosc or Anjou pears, peeled, cored and seeded
1 package frozen raspberries in syrup, thawed
Fresh berries
Combine juice, wine, sugar and cinnamon stick halves in slow cooker. Submerge pears in mixture. Cover and cook on low 3 1/2 to 4 hours or until pears are tender.
Process raspberries in food processor or blender until smooth; strain out seeds. Spoon raspberry sauce onto serving plates and place a pear on top of sauce. Garnish with fresh berries.
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