Poached Pears with Raspberry Sauce – Cherie Marks
Leave it to me to be on a health-kick lately! The truth is though, I have a real sweet tooth and dessert is my favorite, so I’ve recently begun working on less guilt-inducing, but delicious and satisfying end-of-meal treats. One I’ve found and is a perfect lead in to my sizzling read about two top chefs competing on a reality show and happens to be a tasty dessert to boot! The best part–it’s all done in a slow-cooker!
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Poached Pears with Raspberry Sauce
4 cups cran-raspberry juice cocktail
2 cups white grape juice (make it a fruity white wine if only serving grown-ups)
1/4 cup sugar
2 cinnamon sticks, halved
4 to 5 firm Bosc or Anjou pears (peel, core, and remove the seeds)
1 package (10 ounces) frozen raspberries (in syrup, if you’d like a little more sweetness and thawed)
Fresh berries for edible garnish
Combine juice, wine, sugar, and halves of cinnamon sticks in slow cooker. Submerge pears in mix. Cover and cook on low 3 1/2 to 4 hours, until pears are tender. Remove and discard cinnamon sticks.
Mash raspberries until smooth (or use a food processor or blender for an easier route); strain the seeds. Spoon raspberry sauce onto serving plates; place pear on top of sauce. Dress with fresh berries.
Months after he stole her affections—then her executive chef position—Shyann and Luke meet again under sizzling circumstances, competing head-to-head on a televised cooking show called Kitchen Twist. Each arrives with a motive: Luke intends to win back Shyann’s heart, even as she wants closure on the not-so-tasty heartbreak he once served up.
Luke knows culinary masterpieces require a delicate touch, but that knowledge is tossed out with the leftovers as he works to show Shyann he’s not such a bad guy. Now he pushes his skills to the limit to win the competition and satisfy a bet.
Can two top chefs resist each other as they move out of the pan and into the fire?
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