Here we have a lovely recipe for Campari-Poached Pears in a luscious raspberry sauce that I've found makes a fantastic appetizer, just as Campari itself (or mixed) is a fantastic aperitif
. This recipe comes from Chef Nancy Verde Barr, a talented chef and author with many outstanding achievements, including almost two decades as Julia Child's executive chef and TV show producer. For the orange liqueur
in the recipe I prefer to use one of the brandy-based options like Grand Marnier or Gran Gala over thinner liqueurs.
- 2 cups cranberry-raspberry juice drink
- 1 1/4 cups sugar
- 1/2 cup Campari
- 3 3" strips of orange peel (orange part only)
- 6 Bosc pears (each about 7 ounces)
- 10 oz package frozen raspberries in syrup, thawed
- 4 Tbsp orange liqueur
- 2 Tbsp red currant jelly
- 1 cup mascarpone cheese (about 8 ounces)
- 1 Tbsp powdered sugar
- fresh mint leaves
- Combine 2 cups cranberry-raspberry juice drink, 1-1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan.
- Bring to boil, stirring until sugar dissolves.
- Cover and reduce heat to very low, keeping poaching liquid hot.
- Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon bafler, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright.
- Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes.
- Cool pears in poaching liquid.
- Refrigerate until cold, at least 6 hours.
- Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender.
- Strain raspberry sauce through fine sieve.
- Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
- Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
- Spoon some raspberry sauce onto plates.
- Stand pears upright in center of sauce.
- Spoon dollops of mascarpone mixture alongside.
- Garnish with mint leaves and serve.