This is a beautiful dish which can be made several days in advance. Keep pears in poaching liquid until ready to serve.

Poached Pears with Raspberry Coulis


For Pears:

1 pear per person
1/2 cup sugar (“Mom” chose to use Stevia in the Raw)
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 spoon works 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 so that pears stand upright. Spoon a little coulis over the top so it spills down the sides a little. Place a sprig of mint at top of pear and serve.

*Recipe and image courtesy of and Hamanassett B&B Inn – Chester Heights, PA.*