Raspberry Poached Pears

Raspberry Poached Pears


3 cups Torani Raspberry syrup

4 firm, ripe Bosc or Bartlett pears

2 strips lemon peel + 2 strips orange peel

1/2 cinnamon stick

1/2 pint heavy cream, whipped to soft peaks

1/2 pint fresh raspberries (optional)


Using a vegetable peeler, peel the pears, leaving the stems intact. Remove the core from the bottom of the pear, using the point of the peeler. In a saucepan large enough to hold the pears, heat the syrup with the citrus peel and cinnamon. Bring to a simmer and add pears. Simmer on low for 20 to 30 minutes, or until tender but not mushy Remove the pears from the syrup with a slotted spoon and chill. Strain the syrup and chill separately. Serve the pears with some of the syrup poured over. Garnish each plate with a small amount of whipped cream and fresh raspberries (optional). Serves 4.