Here is another classic, simple, easy, delicious and impressive fruit dessert you can do for a special dinner like New Yearâ€™s Eve, a wedding anniversary or even Three Kings. And the key ingredient, Bosc pears, are now on offer at S&R Price and other good groceries/fruit vendors. Make sure you start with ripe but still firm pears. Peel them, and leave the stems on. Slice a small portion off of the bottom to make sure the pears stand upright for presentation purposes. Next, in a pan that can accommodate all of the pears, add several cups of water, say a cup or two of granulated white sugar, a leftover half-bottle of red wine, a stick of cinnamon and or half a vanilla bean. Simmer this gently and poach the pears for say 25-30 minutes until just soft; donâ€™t overcook. Remove the pears and stand them up on a serving platter. Allow the pears to cool, this process can be done hours before your dinner.
Next make a raspberry coulis or sauce. Buy some frozen raspberries (or get fresh if you have access), throw them into a blender, add some of the leftover poaching liquid (say Â½ cup, and a generous splash of raspberry liquor or since I didnâ€™t have any, I added some Poire Williams or pear brandy and blitz this all up. Strain the seeds out of the sauce and refrigerate until used. When serving this dessert, plate up a pear on an individual dessert plate (sometimes, half a pear is the right serving size, though I can personally eat a whole pear with no problem at all), drizzle with the bright red raspberry sauce and add a dollop of good whipped cream. Yum. Very good. The pear is soft but not mushy, it is sweet but not cloyingly so, with flavors of cinnamon and vanilla, and the tart and liquored coulis is the perfect foil for the poached fruit. The cream puts it all over the top. If you have leftover mint leaves, garnish with themâ€¦