Poached Pears With Raspberries And Peppercorns

Poached Pears With Raspberries And Peppercorns
Servings: 6 Prep 15 mins Cook 35 mins


  • 1 bottle (750 ml) white Zinfandel wine
  • 1/3 cup sugar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon whole black peppercorns, crushed
  • 6 Bosc pears, pared and cored from bottom, with stems intact
  • 1/2 cup raspberries, fresh or individually frozen, without syrup

Make It

1. Combine wine, sugar, ginger, allspice and peppercorns in nonreactive Dutch oven or large saucepan. Bring to boiling over medium-high heat; cook until sugar is dissolved, about 5 minutes.

2. Stand pears upright in pot. Lower heat; cover pot and simmer for 20 minutes or until pears are knife-tender. With slotted spoon, remove pears to serving dish.

3. Bring poaching liquid to boiling over high heat; boil 5 minutes. Strain poaching liquid through fine-mesh sieve into bowl. Return liquid to pot.

4. Add raspberries to pot. Place over low heat; stir gently until heated through. Spoon liquid and berries over the pears. Serve pears warm or at room temperature. Or if making ahead, refrigerate, and then serve chilled or at room temperature. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 154, Fat, total (g): 1, chol. (mg): , sat. fat (g): , carb. (g): 39, pro. (g): 1, sodium (mg): 6, Percent Daily Values are based on a 2,000 calorie diet.