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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37125/full/37125/raspberry-poached-pears/ <br /><br /> <b>Raspberry Poached Pears</b> <br /> Tuesday, February 10, 2009 | by <br /><br />Serves 8<br /><br />1 1/4 cups sugar<br />4 long strips lemon zest<br />1 8 oz. package frozen<br /><br />raspberries<br />8 firm but ripe pears<br />fresh mint leaves for garnish<br />1/2 pint raspberries, picked over<br />In a large saucepan that holds pears in a single layer, bring sugar and 4 cups water to a boil. Stir to dissolve sugar, add lemon zest and simmer 10 minutes.<br />Meanwhile, puree frozen raspberries in processor. Press through fine sieve to remove seeds. Stir into the syrup and remove from heat. Can be made a day in advance and chilled.<br />Peel pears and remove core through base with a vegetable peeler. Bring syrup to a simmer and add pears. Cook, turning several times for about 30 minutes, until still tender but firm.<br />Transfer to a serving bowl with a slotted spoon. Reduce syrup by one-third and strain over pears. Chill. Garnish with fresh mint and fresh raspberries.<br />(Louise Fiszer)<br /><br />

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