- 6 pears
- 10 oz frozen raspberries, thawed (in their own juice)
- 3 C water
- 1 C sugar (white)
- 1 vanilla bean
- orange peel & cinnamon stick (optional)
Combine water and sugar in deep pot. Bring the mixture to a boil. Stir until the sugar dissolves. Add the vanilla bean, orange peel and/or cinnamon stick if using. Peel pears and keep stems intact. Add pears to the syrup. Add water if necessary to cover the pears. Simmer 20-40 minutes until tender. Cool in the syrup.
Gently core the pears from the bottom removing the seeds with a spoon or mellon baller. Puree or mash the raspberries in their own syrup. Divid the puree amont dessert dishes and top each with a whole pear. For a little extra flamboyance, garnish with mint or cinnamon stick.