Poached Pears with Fresh Raspberry Puree
Makes 6 servings.
Combine the water and sugar in a deep pot. Bring the mixture to a boil; stir until the sugar dissolves. Add the vanilla bean, orange peel, and/or cinnamon stick, if using.
Peel the pears, keeping the stems intact. Add the pears to the syrup. Add water, if necessary, to cover the pears. Simmer for 20 to 40 minutes until tender. Cool in syrup.
Gently core the pears from the bottom, removing the seeds with a spoon. Puree or mash the raspberries in their syrup. Divide the puree among dessert dishes and top each dish with a whole pear.
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