Luscious Pears in Raspberry Sauce

“From Vegetarian Times, this simple and elegant dessert is a snap to throw together. Begin with the best ingredients and you'll end with a delicious dessert. Sometimes pumpkin pie is too heavy for the Thanksgiving meal and this recipe fits the bill perfectly. Experiment with another flavor of jam if you choose.”

Ingredients Nutrition

  • 3 firm bosc pears or 3 bartlett pears
  • 12 cup fresh orange juice
  • 14 cup raspberry jam (homemade or the best quality store bought) or 14 cup raspberry jelly (homemade or the best quality store bought)
  • 2 tablespoons mirin (can substitute white wine or fruit liquer-optional)
  • 1 pinch cinnamon or 1 pinch nutmeg or 1 pinch cardamom
  • 1 inch piece vanilla pod, slit down the side (my addition)
  • 1 pinch salt
  • Garnish
  • of fresh mint


  1. Preheat the oven to 350 degrees.
  2. Cut the pears in half lengthwise, remove seeds, peel and core. Place the pears cut side down in an oven-proof baking dish.
  3. Combine the juice, jam, mirin (or substitute), cinnamom, nutmeg or cardamom, vanilla pod piece and salt.
  4. Pour this mixture over the pears; cover baking dish with aluminum foil.
  5. Bake pears until soft, about 25 minutes.
  6. Remover the vanilla pod and arrange the pears cut side up on a serving platter. Spoon remaining sauce from the baking dish over the pears. Garnish with mint leaves or verbena leaves if desired.

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