Poached Pears With Raspberry Sauce

From "May All Be Fed" by John Robbins

Makes 4 servings

These pears are simmered in spiced apple or pear juice and then smothered in a naturally sweetened raspberry sauce.

4 Bosc pears, peeled

2 1/2 cups apple or pear juice

1 tsp. whole cloves

1/4 tsp. grated nutmeg

1 tbsp. grated fresh ginger

1 cinnamon stick

1 tbsp. arrowroot powder (maybe more)

2 cups fresh or frozen raspberries

Cut a thin slice from the bottom of each pear to make them stand upright.

Put the pears in a medium saucepan, and add 2 cups of the pear juice, the cloves, nutmeg, ginger, and cinnamon stick. Cover and bring to a boil over medium-high heat, then immediately reduce the heat and simmer until the pears are tender, 20 to 30 minutes; turn the pears once for even cooking.

Carefully remove the pears from the pan and arrange them in a deep serving dish.

Strain out the whole spices from the cooking liquid, and return the liquid to the pan.

Put the remaining 1/2 cup pear juice and the arrowroot into a small bowl and stir together until the arrowroot is dissolved. Stir into the cooking liquid in the saucepan, and bring to a boil over medium heat. Immediately reduce the heat to low and simmer, stirring constantly, until just thickened, about 1 minute. Transfer to a blender. Add the raspberries and blend until smooth. Strain the sauce through a fine wire strainer to remove the raspberry seeds.

Pour the sauce over the pears and serve warm, chilled, or at room temperature.