Pears Poached in Tequila with Prickly Pear-Raspberry Sauce

1. 1

   Using melon baller, remove core from bottom end of pears.

2. 2

   Bring tequila and sugar to boil in heavy large saucepan, stirring until sugar dissolves.

3. 3

   Add 7 pears.

4. 4

   Reduce heat to medium-low.

5. 5

   Cover; cook until tip of small knife pierces pears easily, turning occasionally, about 40 minutes.

6. 6

   Transfer pears to large bowl.

7. 7

   Repeat with remaining pears and poaching liquid.

8. 8

   Return all pears to liquid; cool.

9. 9

   (Can be made 2 days ahead.

10. 10

    Cover; chill.)

11. 11

    Puree berries, jelly and liqueur in processor.

12. 12

    Strain into medium bowl.

13. 13

    Cover; chill until cold.

14. 14

    (Can be made 1 day ahead.

15. 15

    Cover and keep chilled.)

16. 16

    Spoon 2 tablespoons sauce onto each plate.

17. 17

    Stand 1 pear in center of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.