Poached Pears With Raspberry Coulis

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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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind