Blushing Poached Pears From Silver Palate The New Basics

• 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

1. Using a deep pot, bring juice to boil add cinnamon stick and sugar to a simmer
2. Place pears in simmering poaching liquid, cover and simmer for 20 minutes or until tender enough to be pierced w/a knife
3. 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)
4. 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.
5. Serve each pear on an individual plate in a shallow pool of the poaching syrup, a dollop of whipped cream and sprinkled berries

sugar, cranraspberry juice, cinammon stick, whipping cream, raspberries

Taken from www.epicurious.com/recipes/member/views/blushing-poached-pears-from-silver-palate-the-new-basics-1265209 (may not work)