Raspberry-Sauced Pears This eye-catching dessert calls for only five ingredients. Add it to your menu if you are looking for a low-calorie, low-fat treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 2, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 30 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 small pears 2 tablespoon orange juice 2 teaspoon vanilla ½ teaspoon ground cinnamon ½ cup Raspberry Sauce Mint Sprigs Raspberry Sauce 3 cup frozen unsweetened raspberries ⅓ cup sugar 1 teaspoon cornstarch Directions 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. Raspberry Sauce 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. Chocolate-Raspberry Pears: Prepare as above, except drizzle 1 to 2 tablespoons of purchased chocolate-flavored syrup over each pear. Rate it Print Nutrition Facts (per serving) 162 Calories 41g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 162 % Daily Value * Sodium 2mg 0% Total Carbohydrate 41g 15% Protein 1g Vitamin C 15.4mg 77% Calcium 30.3mg 2% Iron 0.7mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.