(KCBS) – KCBS Food and Wine Editor Narsai David says pears are deliciously in season now and this is the perfect way to enjoy them!
6 selected ripe, but firm pears
4 cups water
1 cup sugar
Core the pears from blossom end and leave stem still attached. Cut a thin slice off the bottom of each pear so that it will stand upright. Peel the pears. Make a syrup with the water and sugar in a 3-4 quart saucepan. Squeeze the lemon into the syrup and add the rind as well. Simmer the pears slowly until tender when pierced with a paring knife (about 10-20 minutes). Remove from syrup and set aside to cool to room temperature, or refrigerate. Save syrup to poach other fruit or to use for moistening cakes.
Puree a 10 oz. package of frozen, sweetened raspberries in a blender or food processor. Press through a large tea strainer or sieve and discard the seeds.
NOTE: If using whole, unsweetened berries, add sugar to taste after pureeing and sieving.
NON-FAT CHOCOLATE SAUCE:
Stir 1/2 cup cocoa powder, 1/2 cup light corn syrup, 1/4 cup Cabernet Sauvignon wine, 1/4 cup sugar and the zest of 1/2 orange together in a small saucepan. Set over low heat and cook for about 5 minutes.
Place 2 TBS of each sauce on half of a 7 inch dessert plate. Carefully place a pear in the center. Pass extra sauce, if desired.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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