Poached Pears with Raspberry Sauce

Picture and recipe found on The packed Table site.

This ia a beautiful, light, decadent and festive dessert. These Fresh pears poached in raspberry juice blush and absorb a raspberry essence even before they are cloaked in a sauce. These pears retain the shape and texture of fresh pears with sweet softness of poached. They are bathed in a crimson raspberry sauce perfumed with raspberry brandy.

Servings Pears

Ingredients

4 tablespoons lemon juice
8 ripe bosc pears
Three 10-ounce packages frozen raspberries in syrup thawed
6 cups water
1 cup sugar
¾ cup seedless raspberry preserves
2 tablespoons framboise raspberry brandy, cognac, or kirsch
Mint sprigs for garnish

Instructions

Pears:

Fill a medium bowl with water, adding 2 tablespoons lemon juice. Peel pears, leaving stem attached/intact. Working from the base of the bears, use a melon baller to remove the seeds, taking out a ball of seeds at a time, leaving the top intact. Cut a small slice from the bottom so pears will stand straight. As each is peeled, place it in lemon water to keep from discoloring.

Poaching syrup:

Choose a saucepan (about 4 quarts) into which the pears fit comfortably. Drain raspberries, reserving syrup. Pour syrup, water, sugar and the remaining 2 tablespoons lemon juice into pan.
Bring to a boil, lower heat, and simmer for 5 minutes or until sugar is dissolved.
*Poaching syrup may be frozen or stored in refrigerator indefinitely and reused to poach peaches or pears.

Poaching Pears:

Add pears to poaching syrup, cover, and simmer slowly, turning occasionally until pears are tender when pierced with a knife. The poaching time will depend on the type, size, and ripeness of the pear, anywhere from 10 to 40 minutes.
When tender, remove from syrup, place in a covered bowl, and when syrup is cool, pour it over the bears. *May be refrigerated covered overnight. Turn occasionally.

Sauce:

In a medium saucepan, heat the 3 packages reserved drained raspberries and preserves until boiling.
Press through the medium disk of a food mill or through a strainer. (I like to use cheese cloth in a strainer.) For a clear sauce, strain twice to make sure all seeds are out.
Add liqueur and refrigerate covered until ready to use. * This sauce maybe refrigerated for 1 week.

At serving time:

Remove pears from syrup and blot with paper towels.
Spoon a small amount of sauce onto each dessert plate, dip pears in remaining sauce, and place on plate.
Garnish top of pear with a sprig of mint. Serve with fork, spoon, and a knife.