Stuffed Poached Pears with Raspberry Sauce

READY IN: 25mins
Recipe by Lorac

A stunning combination of ingredients. I just found this quick and easy recipe from Sargento. I can't wait to try this fruit dessert.

Top Review by Millereg

Well, Lorac, I wouldn’t wait too long! I had to use canned pears (the fresh ones looked pretty nasty), but the trade-off was that I found some fat, juicy, fresh raspberries. I used Stilton blue-veined cheese (lower in sodium) and used closer to ¼ teaspoon of nutmeg (freshly ground). Since the raspberries were fresh, I added a little real maple syrup. Topped the whole shootin’ match with a dollop of Ben and Jerry’s vanilla ice cream. 4 servings? I don’t think so! This little piggy ate half of the recipe in one sitting. Lovely dessert all the way around.

Ingredients Nutrition


  1. Combine ricotta, blue cheese, pecans and lemon juice, fill center of pears with mixture and sprinkle with nutmeg.
  2. Heat wine to a boil in a medium skillet, add pears stuffing side up, cover and reduce heat to medium low, simmer 10 minutes or until tender.
  3. Sauce: Mash raspberries and strain juice into a measuring cup adding enough water to measure 3/4 cups.
  4. Whisk cornstarch into juice in a small sauce pan, heat and stir 5 minutes or until juice thickens and begins to bubble.
  5. To serve, place 3 tbls sauce on a plate and top with a pear half.

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