Chilled Pears with Raspberry Sauce
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INGREDIENTS 2 cans (1-pound size) pear halves
2 packages (10-ounce size) frozen raspberries, thawed
1 tablespoon cornstarch
1/2 cup currant jellyDrain pears, reserving liquid. Refrigerate pears.
Drain raspberries, reserving liquid. Add enough pear liquid to raspberry liquid to make 2 cups.
In small saucepan, blend liquid with cornstarch. Bring to boiling over medium heat, stirring constantly; boil 5 minutes. Stir in jelly until melted. Remove from heat; add raspberries. Refrigerate, covered.
To serve: Turn pear halves into serving bowl. Pour raspberry sauce over them.
Makes 8 servings