Crimson Pears
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INGREDIENTS 1 (10-ounce) package frozen raspberries in light syrup, thawed
1 cup sugar
4 cups water
1/4 cup lemon juice
2 (3-inch) cinnamon sticks
6 Bartlett pears, pared
2 tablespoons cornstarch
1/4 cup pear-flavored liqueurDrain raspberries, place juice in saucepan; reserve berries. To juice, add sugar, water, lemon juice and cinnamon sticks. Bring to boiling, stirring until sugar dissolves. Add pears. Return to boiling, simmer, covered, 45 minutes, basting occasionally with poaching liquid.
Remove pan from heat. Cool pears in liquid. With slotted spoon, remove pears to serving dish.
Return poaching liquid to boiling; cook, uncovered, until reduced to 2 cups. Discard cinnamon sticks.
In 1-cup glass measure, blend cornstarch with liqueur; stir into hot poaching liquid. Bring to boiling; simmer, stirring, 1 minute, until thickened. Stir in berries; pour sauce over pears. Serve warm or cold. If desired, place a mint leaf at stem end of each pear.
Makes 6 servings