Chocolate Dipped Raspberry
Port Poached Pear
8 oz Lyons Raspberry Fruit Puree
16 oz Port wine
2 oz White sugar
1/8 t Salt
1 t Whole allspice
1/4 t Whole black peppercorns
4 ea Bosc pears, rm
Combine the Lyons Raspberry Fruit Puree, port wine, sugar, salt, allspice and peppercorns in a small sauce pan. Heat until the sugar is dissolved.
Peel the pears, leaving the stem intact. Slice a thin piece of the bottom of the pear so that it will stand up. Using a melon baller, remove the core of the pear through the bottom. Submerge the pears in the raspberry port poaching liquid and simmer until just tender, about 12 minutes. Allow the pears to cool down in the
poaching liquid. Remove the pears from the liquid, wiping them dry, keep cool. Strain 1 cup of the poaching liquid into a sauce pan and bring to a boil. Reduce the liquid to ¼ cup, strain and cool.
Heat the chocolate until melted. Dip the bottom of each poached pear in the chocolate then roll in the roasted almonds. Set the pears upright on parchment paper and allow the chocolate to become firrm. Serve the pears with one tablespoon of reduced poaching liquid.