Thaw the raspberries and press through a fine sieve. Pour the water through the pulp. Discard the pulp. Put juice in a saucepan, add the sugar and cornstarch (mixed with a little water) and bring to a boil. Stir for 2 minutes. Peel pears, cut into halves and remove seeds.
Arrange pears cut side down in 2 qt. saucepan. Pour raspberry syrup over pears and simmer until tender. Turn the pears several times as necessary so that the color will cover all of the pear. Serve either hot or cold with whipped cream, if desired. Serves 8.
By Robin from Washington, IA
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