Ingredients
1/2 cup sugar
1 1/2 quarts cran-raspberry Juice
1 cinammon stick
6 ripe pears peeled leave stem on
1C heavy whipping cream
1 pt raspberries
Preparation
Using a deep pot, bring juice to boil add cinnamon stick and sugar to a simmer
Place pears in simmering poaching liquid, cover and simmer for 20 minutes or until tender enough to be pierced w/a knife
Meanwhile prep the berries (wash drain dry) whip the cream til chantilly or soft peaks form (feel free to add a splash of poire, framboise or other eau de vie into the whipping cream)
After the pears are finished, allow to cool (pears can be stored covered in a container in the fridge for a day or two in advance)reduce the poaching liquid til it forms a thin syrup. This can be chilled or brought to room temp.
Serve each pear on an individual plate in a shallow pool of the poaching syrup, a dollop of whipped cream and sprinkled berries
