Poached Pears with Raspberry Sauce

A classically elegant dessert needs few ingredients to enhance the natural flavor of the fruit…a pear-fect dish!

Hands-on Time: 10 min. | Total Time: 20 min. | Serves: 8 | Difficulty: Easy

  • 4 Bosc pears, peeled and halved
  • ½ vanilla bean pod
  • 1½ cups white wine, such as Pinot Grigio
  • ¼ cup sugar
  • 1 pint raspberries
  • 1 cup non-dairy Vanilla frozen dessert
  1. Using a melon baller, scoop out the seeds and core of the pear halves. In a medium saucepan combine the wine, vanilla bean and sugar in a pot and bring to a simmer. When sugar has dissolved, add the pear halves, nestling them into the pot to make sure they are all completely submerged in the poaching liquid. Cover and simmer gently until pears are just tender, but not too soft, about 10-15 minutes.
  2. Remove pears from poaching liquid and allow to cool completely. Continue to simmer the poaching liquid and reduce by half. Add the raspberries, and crush berries lightly. Simmer for 5-10 minutes.
  3. To serve, fill the cavity of each pear with a scoop of the vanilla frozen dessert and drizzle with the raspberry sauce. Refrigerate leftovers.

Wine Pairing: Sauvignon Blanc

Nutrition Analysis:

Per serving: Calories 160, Calories from Fat 20, Total Fat 2g (3% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 15mg (1% DV), Carbohydrates 29g (10% DV), Dietary Fiber 7g (28% DV), Sugars 21g, Protein 1g, Vitamin A 0%, Vitamin C 20%, Calcium 2%, Iron 2%.

View Party Plan: Serve a Fresh & Fit Thanksgiving Feast!