8 small pears, peeled
2 cups ginger ale
1 orange, sliced
1 lemon sliced
3 cinnamon sticks, break into halves
1 tsp whole cloves
1 pkg (10-oz) red raspberries, thawed & pureed
Bring the ginger ale to a boil in a Dutch oven or large saucepan over high heat. Add the fruit slices and spices to the mixture. Stand the pears upright in the pan and baste with the liquid. Reduce the heat to medium and place lid on the Dutch oven. Simmer pears for 30 to 40 minutes basting occasionally. Remove the pears from the juices and chill for 2 to 3 hours.
To serve, place two tablespoons of the raspberry puree on each serving plate; set two pears on the puree. Garnish with a few fresh raspberries and mint or chocolate leaves, if desired.
1 orange, sliced
1 lemon sliced
3 cinnamon sticks, break into halves
1 tsp whole cloves
1 pkg (10-oz) red raspberries, thawed & pureed
Bring the ginger ale to a boil in a Dutch oven or large saucepan over high heat. Add the fruit slices and spices to the mixture. Stand the pears upright in the pan and baste with the liquid. Reduce the heat to medium and place lid on the Dutch oven. Simmer pears for 30 to 40 minutes basting occasionally. Remove the pears from the juices and chill for 2 to 3 hours.
To serve, place two tablespoons of the raspberry puree on each serving plate; set two pears on the puree. Garnish with a few fresh raspberries and mint or chocolate leaves, if desired.
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