3 Pears, peeled and
cored
3 cups Red Zinfandel Wine
10 oz. pack Frozen Raspberries in Syrup
1/2 Lemon Zest
1/2 cup Sugar
3 Cloves, whole
1 tbs Corn Starch
1 sheet Waxed Paper*
* Waxed paper needs
to be cut in a round shape to fit on top of the sauce pan.
1. In a non-reactive sauce pan (not aluminum) combine raspberries, syrup, red
zinfandel, sugar, cloves, and lemon zest
2. Boil, then reduce to a simmer
3. Add whole pears and cover with waxed paper
4. Boil, immediately reduce to a simmer
5. Cook on low heat for 10-12 minutes or until tender
6. Remove from heat and cool to room temperature
7. Remove pears and cut in half lengthwise
8. Place liquid on stove and boil....reduce by 1/2
9. Dissolve cornstarch in water and add to boiling mixture
10. Boil until mixture is thickened
11. Remove from stove and strain
12. Store sauce and pears in refrigerator
13. Serve cold, place half of pear on plate and drizzle with sauce
Serves 6
*For best results prepare 1 day before serving