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Epicurious

Pears Poached in Tequila with Prickly Pear-Raspberry Sauce

3.8

(3)

For a light alternative to traditional Thanksgiving pies, tequila-poached pears (above) provide a southwestern twist. Popular in Mexico and Central and South America, prickly pear jelly is paired with raspberries for the sauce. Serve with the Lemon Bizcochitos and dessert wine, such as Muscat.

Recipe information

  • Yield

    Serves 14

Ingredients

For pears

14Anjou pears, peeled
1quart tequila
1/2 cup sugar

For sauce

112-ounce package frozen unsweetened raspberries, thawed
18-ounce jar prickly pear jelly* or apple jelly
2tablespoons orange liqueur
*Available at specialty foods stores.

Preparation

  1. Make pears:

    Step 1

    Using melon baller, remove core from bottom end of pears. Bring tequila and sugar to boil in heavy large saucepan, stirring until sugar dissolves. Add 7 pears. Reduce heat to medium-low. Cover; cook until tip of small knife pierces pears easily, turning occasionally, about 40 minutes. Transfer pears to large bowl. Repeat with remaining pears and poaching liquid. Return all pears to liquid; cool. (Can be made 2 days ahead. Cover; chill.)

  2. Make sauce:

    Step 2

    Purée berries, jelly and liqueur in processor. Strain into medium bowl. Cover; chill until cold. (Can be made 1 day ahead. Cover and keep chilled.) Spoon 2 tablespoons sauce onto each plate. Stand 1 pear in center of each.

TagsFruit DessertDessertTequilaAlcoholBeveragesPearFruitRaspberryBerryDinnerBrunchDairy FreeNut FreeGluten FreeVegetarianEasyPoachFood ProcessorFall
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