Butter Pears With Raspberry Sauce

1. 1

   For the pears

2. 2

   Peel the skin off the pears, cut in half and remove stem and core. In a large sauce pan add sugar and water; bring up to boil to dissolve sugar. Add vanilla, Grand Marnier, butter and pears. Turn down to the lowest level and maintain barely a simmer. Simmer for a minimum of 3 hours or until the pears appear semi-translucent and easily give under touch.

3. 3

   - Make sure the pot doesn't boil dry!

4. 4

   - The pears will reduce in size as they cook as well, that is the reason for the large pears

5. 5

   For the sauce

6. 6

   Nothing special here, you can use whatever raspberry sauce recipe you want. This is the one I used.

7. 7

   In a blender or food processor, puree the raspberries, granulated sugar and the lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain to remove seeds and refrigerate

8. 8

   The raspberry sauce works very will here due to the tart of the berries going with the sweet of the pears. The sauce can be warmed slightly in a small sauce pan.

* Per serving · 4 servings · Values may vary.