From the Hamanassett Bed & Breakfast Inn comes a beautiful dish called Poached Pears with Raspbrry Coulis which can be made several days in advance. The presentation is simply gorgeous – it is almost too pretty to eat! Keep pears in poaching liquid until ready to serve.

Poached Pears with Raspberry Coulis


For pears:

1 pear per person

1/2 cup sugar

1 cinnamon stick

1 Tbsp. lemon juice (lemon juice prevents pears from turning brown)

For Raspberry Coulis:

1 pkg. (12 oz.) frozen raspberries, thawed

1/2 cup powdered sugar


Peel pears.

With a melon baller, remove core from the bottom.

Add sugar, lemon juice and cinnamon to water and bring enough water to cover pears to a gentle boil (a slotted spoonworks best when adding pears.)

Gently add pears to water and cook until pears are slightly soft.

Allow to cool.

For coulis:

Place raspberries in a blender and process until you have a puree. Pour raspberries into a fine sieve placed over a bowl and using a rubber spatula, press the pureed raspberries through to remove seeds. Stir powdered sugar (you can add more or less sugar depending on your taste).

To serve:

Pool a little coulis on a small plate.Stand pear in center of plate. You may need to slice off part of the bottom sothat pears stand upright. Spoon a little coulis over the top so it spills downthe sides a little. Place a sprig of mint at top of pear and serve.

Photo credit: Courtesy of Ashley Mon, Hamanassett Bed & Breakfast Inn.