Holistic Chef Eddie's Tip of the Day #24

POACHED PEAR IN RED WINE SERVED WITH A RASPBERRY SAUCE is one of the most elegant desserts I serve to my clients and their guests.  It is by far healthier than the sugar laden desserts frequently offered and definitely makes a major impact aesthetically on a lovely table. Place it in a clear sherbet glass with the Raspberry Sauce poured over it and a sprig of mint coming out of the top.  The holidays are fast approaching and I love giving all of you some unique ideas.  In my professional career, this recipe is most often requested. Many people are tired of heavy desserts at the end of a meal.  If you desire a crunch along with it, place a Biscotti next to it.  It makes a wonderful fruit for breakfast or snack also.  I know I talk about Monkfruit Sweetener a lot and I challenge you to at least try it.  You’ll be sold for sure.

POACHED PEAR IN RED WINE SERVED             WITH A RASPBERRY SAUCE

6 - Bosc Pears, peeled and placed in a large pot.  Get the Pears with a stem sticking out the top.
1 - bottle inexpensive dry Red Wine.  I buy a cheap Cabernet at Whole Foods for $2.95
1 container Raspberries
3-4 Tablespoons Monkfruit Sweetener (or add more if not sweet enough for you)
Mint Leaves
Biscotti Cookies (optional)


1)  Place the peeled Bosc Pears, leaving the stem intact, on their side in a large pot.  Pour the Cabernet over the pears to just cover them with the liquid.  If it doesn't cover them, add water.  When they are fork tender, remove them from the liquid and allow them to cool  completely.  It is best to refrigerate them until cold.
2)  Meanwhile pour the container of Raspberries into a small bowl.  With a potato masher, mash the Berries until they are a liquid.  
3)  Place a small strainer over another bowl and pour the mashed Berries into the strainer.  Make sure the holes of the strainer are small enough so the seeds can't get through, only the liquid.  Using a rubber bowl scraper, mash the Raspberries until most of the liquid drips into the bowl, leaving the seeds in the strainer.  Keep going.  The seeds should be pretty dry.  Mix 3-4 Tablespoons of Monkfruit Sweetener.  Mix well.  Test for sweetness.   Chill the Raspberry Sauce until cold.
4)  For serving, place the Pears in a bowl or sherbet glass.  The bowl should be small enough so the pears can stand upright.  Pour the sauce over the pears and  stick a stem with 3-5 Mint Leaves into the top of the pear.  Serve with Biscottis on the side (optional).  Be ready for the ooohs and aahhs or maybe some applause.