- Preheat oven to 375F. Peel pears. If necessary, trim bottoms of pears so they stand upright. Core the pears using a melon baller or a measuring teaspoon, leaving the stems intact. Place pears in a 2-quart square baking dish.
- In a small bowl stir together the orange juice, vanilla, and cinnamon. Brush onto pears. Pour remaining orange juice mixture over pears. Cover with foil and bake in the preheated oven for 30 to 35 minutes or until pears are tender. Cool slightly. Brush pears again with some of the juices in dish.
- Meanwhile, prepare Raspberry Sauce. To serve, spoon sauce onto dessert plates. Place warm pears, stem ends up, on sauce. Garnish with mint sprigs. Serve warm. Makes 4 servings.
From the Test Kitchen
Prepare as above, except drizzle 1 to 2 tablespoons of purchased chocolate-flavored syrup over each pear.
- Thaw frozen unsweetened raspberries. Do not drain. Place half of the berries in a blender. Cover and blend until berries are smooth. Press berries through a fine mesh sieve to remove seeds. Repeat with remaining berries. In a 1-quart saucepan stir together sugar and cornstarch. Add raspberry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl; cool slightly. Cover and chill leftovers for up to 1 week.
Nutrition Facts (Raspberry-Sauced Pears)
- Per serving:
- 162 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 2 mg sodium,
- 41 g carb.,
- 7 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet