Stuffed Poached Pears With Raspberry Sauce

1. 1

   Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.

2. 2

   Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.

3. 3

   Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.

4. 4

   Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.

5. 5

   To serve, place 3 tbls sauce on a plate and top with a pear half.

* Per serving · 4 servings · Values may vary.

No additional tips available.