- RASPBERRY SAUCE:
- 4 Bartlett or other green pears halved, cored
- Orange juice as needed
- 1 cinnamon stick
- 1 cup fresh or frozen raspberries
- 1/3 cup confectioners' sugar
- 1/4 cup orange juice or to taste
Place cored pear halves, cut-side up, in bottom of a Dutch oven. Add enough orange juice to cover. Add cinnamon stick. Bring to boil over medium heat, cover pan, reduce heat to simmer and cook 10 minutes, or until tender, yet still firm.
Remove pan from heat. Cool pears in liquid. Refrigerate in juice until chilled. Will keep up to 1 week. Just before serving, make sauce.
Raspberry Sauce: Place raspberries in a blender, along with sugar and juice. Process until smooth. Strain and discard seeds.
To serve, place each pear half on a dessert plate. Cut half from large end toward stem end, being careful not to cut all the way through. Slices should be about 1/4-inch thick. Spread into a fan shape. Drizzle raspberry sauce across center of each pear half. Garnish with a mint leaf, if desired.
This recipe yields 8 servings.