Cabernet Poached Pears Over Raspberry Coulis with Whipped Cream and Mint

Serves 4


2 Bosc pears, washed, halved, and cored. Mostly ripe but not hard.
½ C water ½ – ¾ C good cabernet sauvignon red wine
3 T white sugar
2 T salted butter
½ t allspice
½ t black pepper


1 pint fresh raspberries, about 2 C
1/3 C white sugar
3 t Grand Marnier liquor (Optional. Can also use vanilla)

Simmer in a pan for about 15 minutes at a low bubble. Let cool for about 15 minutes. Blend until pureed in food processor. Then strain out all seeds but pushing it through a fine strainer. This requires a bit of work, but the smooth coulis cannot contain any seeds and is totally worth it!


  • Preheat oven to 350° F.
  • Line a small 8-inch square glass baking dish with foil so it comes up the sides to keep the wine from seeping onto the dish and burning. You want the pears close together and the liquid to be fairly deep. Place the halves in the dish, half side up. Pour the cabernet syrup in the dish ladling a bit on the pears. Now dot each of the pears with the butter, equally divided, placed the dot in the depression where the core used to be. Lightly sprinkle with the allspice and lightly dust with the cracked black pepper.
  • Bake for 65 minutes, basting the pears every 20 minutes.
  • Remove, cool, and serve with whipped cream and fresh mint over a slurry of the raspberry coulis and finely chopped mint.

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