Pears with Raspberry Sauce

Poached pears with a sweet raspberry sauce for a light after-dinner dessert.

Ingredients:

• 3/4 cup Madhava Agave Nectar* or other brand
• 1 cup water
• 3 teaspoons fresh lemon juice
• 1/4 teaspoon pure vanilla extract
• 4 small pears, firm yet ripe
• 1 cup fresh or frozen and thawed raspberries
• fresh mint sprigs to garnish

Directions:

1. In a large pan over medium heat, combine agave, water, and lemon juice. Stir for 1 minute or until well combined, then simmer for 2 minutes or until just boiling.
2. Peel the pears using an OXO Good Grips Swivel Peeler or other peeler, leaving the stem intact. Add pears and poach in the liquid, gently turning now and again for 20 minutes or until about 3/4 cup of the liquid remains. Remove from heat and let slightly cool.
3. In a high powered blender, combine the reduced cooking liquid and raspberries, reserving 12 to 16 of the raspberries to later garnish. Blend until smooth, then strain through a Cuisinart Mesh Strainer or other fine-mesh strainer placed over a bowl, pressing with a large wooden spoon to release as much juice as possible.
4. Slice a thin sliver off the bottom of each pear so that they can sit upright and place them on individual dessert plates stem side up. Spoon the raspberry sauce over pears. Garnish with remaining raspberries and mint sprigs and serve immediately.

Yield:
Makes 4 servings.

*Agave nectar has been promoted as a healthy sweetener, but it’s still mostly fructose. Even though fructose does not raise blood sugar it can raise triglycerides. If you choose to use agave you may want to only do so occasionally and sparingly, or better yet choose recipes using low-calorie sweeteners with less glycemic impact, such as Kal Stevia or Monk Fruit in the Raw. Maybe try Banana Papaya Pudding or Creamy Carob Pudding with stevia in place of dates, because dates are also fructose-loaded.

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