• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Poached Pears with Raspberry Coulis and Chocolate Drizzle

Thursday, 21 March 2013


This recipe is courtesy of Rick Browne. Read more about favorite Superbowl Party dishes from chefs on the Burn! Blog here.


At a glance
Cooking Method

4 large Bosc (or D'Anjou) pears
4 cups cranberry-raspberry sauce
2 cups Riesling or other sweet white wine
1/4 cup sugar
2 cinnamon sticks, broken into pieces
1 (10 oz.) package frozen raspberries in syrup, thawed


Combine the juice, wine, sugar and cinnamon stick halves in deep saucepan or casserole.
Peel the pears, slice a small piece from the bottom so they’ll stand up in a pan, and core the bottom of the pears using a sharp-serrated edge corer. Stand the pears upright in the pan and cover; bring to a boil then reduce heat to simmer the pears for 20-25 minutes, or until they are fork-tender. These can be cooked on a stovetop, on a bbq side burner or in the barbecue grill for a slightly smoky flavor.
Remove and discard the cinnamon sticks.
Process the raspberries in food processor or blender until smooth; strain and discard the seeds. Spoon the raspberry coulis onto serving plates; place pears on top of sauce.
Drizzle the chocolate sauce over pears and then sprinkle with confectioner’s sugar, serve.


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.