Poached Pears With Raspberry Coulis
2 1/2 cups white wine
2 1/2 cups water
1 1/4 cups sugar
Peel of 1/2 orange
Juice of 1 orange
4 firm pears
2 cups fresh raspberries
Juice of 1/2 lemon
• In a large saucepan over medium-high heat, combine the wine, water, sugar, orange peel, and orange juice.
• Leaving the stems intact, carefully core and peel the pears, using the small end of a melon baller to remove the core from the bottom. Cut a thin strip off the bottom so that they will stand up. Gently place into the pan.
• Simmer, uncovered, for 10 to 20 minutes, rotating frequently to assure even cooking. When soft but still firm, remove from the liquid and chill in the refrigerator.
• In a blender, purée the raspberries with the lemon juice until smooth. Press through a fine sieve to remove the seeds. Serve with the poached pears.
Makes 4 servings