Preparation Time: 3 minutes
Cooking Time: 27 minutes
Servings 4 Serving Size:
2 large Bartlett, Comice or Anjou pears, preferably red
1 cup white grape juice, such as Trader Joe’s brand
1 package (12 ounces) frozen unsweetened raspberries, thawed, or 2 cups fresh raspberries
2 tablespoons mini chocolate chips (from cocoa – real chocolate not milk chocolate)–such as Baker’s SemiSweet Bi
3 tablespoons coarsely chopped pistachios, toasted
Mint springs (optional)
Heat oven to 400 degrees. Cut each pear in half; cut out core with a melon baller or metal measuring teaspoon. Arrange pears, cut side down in a shallow baking dish. Pour grape juice over the pears. Bake 18 to20 minutes or until tender when pierced with the tip of a paring knife. Meanwhile, puree raspberries in food processor; strain and discard seeds. Transfer the roasted pears to serving plates, cut sides up; sprinkle chocolate chips over the pears (the heat of the pears will melt the chips). Combine pureed raspberries and liquid remaining in baking dish in a small saucepan. Cook over high heat until sauce has reduced to 3/4 cup, 6 to 8 minutes. Spoon sauce over and around pears; sprinkle with pistachios and garnish with mint sprigs, if desired.
Toasting the pistachios is quick: bake them at 350 degrees for about 6 minutes. Using mini chocolate chips makes the chocolate flavor go further by packing in the most chips per tablespoon.
If you have champagne or white wine and not white grape juice, then use it without fear, and with a teaspoon of sugar. Sliced toasted almonds or chopped hazelnuts may replace the pistachios and blackberries or strawberries may replace the raspberries.