Originally, pears were only poached in wine and sugar, but these days you can get really creative with what you use. Since beer is our preferred beverage of choice, we used a black lager. The chocolatey flavor of the black lager goes perfectly with raspberry.
Total Time
40min
5.0
1 Rating
Author: Local Adventurer
Servings:
4
Ingredients
•
1/2
cup
Black Lager
•
3/4
cup
Granulated Sugar
•
1
tsp
Vanilla Extract
•
1
Cinnamon Stick
•
1 1/2
cups
Water
•
4
Firm fest Fasta firm firmes
Bartlett Pears
•
1
Lime
, juiced
•
1
cup
Frozen Raspberries
or Fresh Raspberries
•
1
tsp
Unsweetened Cocoa Powder
Cooking Instructions
1.
Peel Bartlett Pears (4) but leave the stems on. Coat them in juice from Lime (1) and set them aside to delay the browning process.
2.
Combine the Black Lager (1/2 cup), Water (1 1/2 cup), Vanilla Extract (1 teaspoon), Granulated Sugar (3/4 cup), and Cinnamon Stick (1) and simmer on low heat (approximately 5 minutes).
3.
Cook pears in over low heat in sugar syrup, turning them often.
4.
Remove pears with a slotted spoon when tender. You can use a knife or fork to check. Boil remaining syrup and reduce to half (about 1 cup).
5.
Remove cinnamon stick and discard or keep as a garnish. Add Frozen Raspberries (1 cup) and Unsweetened Cocoa Powder (1 teaspoon) to syrup and stir in for 5 minutes.
6.
Serve with the syrup drizzled over the pears and enjoy!
Nutrition Per Serving
CALORIES
306
FAT
0.4 g
PROTEIN
1.8 g
CARBS
73.4 g
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