Poached Pears with Raspberry Sauce

Makes 4 servings

  • 4 firm ripe pears
  • 1 cup water
  • 1 cup white wine
  • 1 vanilla bean
  • cup granulated sugar
  • 2 lemons (juice and peel)
  • 1 bag frozen raspberries

Bring the water, wine, whole vanilla bean, and sugar to a slow simmer in a saucepan large enough to later hold the pears. Using a lemon zester or a sharp knife, zest the lemons. Squeeze the lemons. Place the lemon zest and the lemon juice in the pan. Once the sugar is completely dissolved, remove from the stove and set aside (about 10-15 minutes).

Peel and core the pears and add to the saucepan. Once all the pears are added, turn the heat to just below simmer and cook for 10- 15 minutes depending on the size of the pears. Add more water if necessary. The liquid should be one quarter of the way up the pear. If you add more than 1/4 cup of water, add 1 tablespoon of sugar.

Meanwhile, heat berries in their natural juice on top of the stove or in a microwave. Using a food sieve remove the seeds. When ready to serve, reheat.

Nutritional information per serving: 311 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 11 mg sodium, 66 g carbohydrates, 9 g fiber, 2 g protein.