6
1 cup water
1 cup granulated
sugar
2 tablespoons
fresh lemon juice
In a large saucepan combine sugar, water and lemon
juice. Cover and bring to a boil. Peel pears and remove core. Put whole pears into rapidly boiling syrup,
cover and simmer until tender. Drain
liquid and place in single layer.
Refrigerate for at least 1 hour.
1 tablespoon
honey
1 cup fresh
raspberries
Add honey and raspberries to blender jar. Puree!
Serve over pears. Garnish with
fresh mint.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home Economist