When you want something sweet, but not too sweet, a little healthy, and yet still something you yearn for, this dessert is one of our favorites. We love using whatever fruit is in season for the most vibrant colors and flavor.
SHOPPING LIST:
2 ripe pears, such as red barlett or d'anjou
1/2 cup of water
2 Tablespoons Bella Cucina Wildflower Sugar
Zest and Juice of 1 blood orange
1 vanilla bean, split
1/4 cup raspberries
1 cup of whipping cream
3 Tablespoons of Bella Cucina Preserved Lemon Cream
PREPARATION: Preheat oven to 375 degrees
In a large saucepan or heavy bottom dutch oven, add the water, sugar, juices, vanilla bean and half of the raspberries. Bring the mixture to a boil, then turn down the heat to medium and low, add the pears, top with a lid and place in the oven. Cook for 30-45 minutes, or until pears pierce easily with a fork. Serve warm , room temperature or cold with a dollop of Lemon whipped cream and the remaining fresh berries on the side.