Ingredients:
4 Tbsp. lemon juice
8 ripe pears
3 (JO-oz.) package raspberries
thawed
6 cup water
1 cup sugar
Jh cup seedless raspberry preserves
2 Tbsp. rnmboise cognac or
Instructions:
kirsch mint for garnish Fill medium bowl with water. adding 2 T. lemon juice_ Peel pears. leave stem intact. Remove seeds with melon baller. Cut a smaU slice off bottom so it will sit up. Place in lemon water after peeling_ Get pan large enough; Drain raspberries; reserve syrup. Pour yrup. water. sugar and 2 T. lemon juice into pan. Bring to boil; simmer 5 minutes; add pears to syrup, cover and simmer until tender ( I040 minutes). When tender, remove place in bowl, when yrup is cool. pour O er pears. Heat 3 packages r. ispberries and pre rves until boiling. Press through trainer. Add liquid and refrigerate. Remove pears from syrup and blot with paper towels. Spoon sauce on plate. dip pears in and place on top. Serve with for spoon and knife. takes 8 sen; ings..