Poached Pears with Raspberry Coulis

by BnB Finder | May 6th, 2014 | Best BnB Bites, Recipes

Poached Pears with Raspberry CoulisHere’s a simple but elegant fruit dish featuring fresh pears. At this time of year, you’ll still have to use frozen raspberries, but later you might try it with fresh if you can. The pears are cored and poached — if you’re wary about working with boiling water, we have an article on that coming up later this week — and the berries are pureed and strained to make a full-bodied sauce known as a coulis (pronounced coo-lee). From the Hamanassett Bed & Breakfast in Chester Heights, Pennsylvania, where you’ll find everything from gourmet candlelight breakfasts to a dog-friendly room.


Poached Pears with Raspberry Coulis


For pears
  1. 1 pear per person
  2. 1/2 cup sugar
  3. 1 cinnamon stick
  4. 1 Tbsp. lemon juice (lemon juice prevents pears from turning brown)
For Raspberry Coulis
  1. 1 pkg. (12 oz.) frozen raspberries, thawed
  2. 1/2 cup powdered sugar
  1. Peel pears.
  2. With a melon baller, remove core from the bottom.
  3. Add sugar, lemon juice and cinnamon to water and bring enough water to cover pears to a gentle boil (a slotted spoon works best when adding pears.)
  4. Gently add pears to water and cook until pears are slightly soft.
  5. Allow to cool.
For coulis
  1. Place raspberries in a blender and process until you have a puree.
  2. Pour raspberries into a fine sieve placed over a bowl
  3. Using a rubber spatula, press the pureed raspberries through to remove seeds.
  4. Stir powdered sugar (you can add more or less sugar depending on your taste).
To serve
  1. Pool a little coulis on a small plate.
  2. Stand pear in center of plate. You may need to slice off part of the bottom so that pears stand upright.
  3. Spoon a little coulis over the top so it spills down the sides a little.
  4. Place a sprig of mint at top of pear and serve.
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