| 1/4 | cup sugar |
| 1/4 | cup water |
| 2 | tablespoons lemon juice |
| 6 | fresh pears |
| 1 | package (10 ounces) frozen raspberries in syrup, thawed |
| 1. | Heat oven to 350ºF. Mix sugar, water and lemon juice in ungreased 2-quart casserole until sugar is dissolved. |
| 2. | Peel pears (do not core or remove stems). Cut slice from bottom of each pear so it will stand upright when served. Arrange pears in casserole, turning pears to coat with sugar mixture. |
| 3. | Cover and bake 45 to 60 minutes or until pears are tender when pierced with fork. Carefully remove pears; pour sugar mixture from casserole and discard. Replace pears in casserole. Mash and drain raspberries in sieve over pears. Turn pears to coat with raspberry syrup. Cool 30 minutes. |
| 4. | Cover and refrigerate about 12 hours, turning pears occasionally to coat evenly wth raspberry syrup. To serve, place pears upright in dessert dishes. Pour raspberry syrup over each pear. |
|
| Celebrating an extra-special occasion? Serve these pears with a bowl of cinnamon-spiked whipped cream and a drizzle of chocolate syrup. |
|
| Bundle any extra pears for an “I love you” gift to a special friend. |
Nutrition Information:
175 ( 10 ); 1 g ( 0g); 0mg; 0mg; 46 g ( 6 g); 1 g 2 %; 12 %; 2 %; 4 % 3