Just in time for Valentine’s Day – these pears are sure to impress your “other half.” They look and sound so elegant but don’t be put off by the poaching aspect of this dish. The poaching liquid gently simmers the fruit until soft. Just remember to keep half an eye on the poaching process so you can flip the pears over halfway through cooking. The cream cheese and pistachio filling is such a nice complement to the sweet poached pears. And, the raspberry drizzle on top pretty much completes this dish and melds all of the  complimentary flavors together. We used some heart sprinkles on top for a cute little Valentine’s Day touch. If you omit those, you can bake up this special treat any time of the year. Also, you can substitute apples instead of pears in this dish.

And lastly, remember, you don’t *really* need anyone to share this with. It will taste just as delectable served alone and paired with a nice glass of the remaining prosecco!

Ingredients: Serves 2

• 1 Anjou pear, peeled, cut in half, with seeds scooped out
• 1/2 cup prosecco
• 1 cinnamon stick
• 2 teaspoons apple juice
• 1/2 cup sugar
• 1/2 cup water
• 1 tablespoon honey

Filling 

•  2 ounces cream cheese
• 3 teaspoons powdered sugar
• 1 teaspoon finely crushed pistachios
• 1 teaspoon freshly squeezed lemon juice

Raspberry Drizzle

• 4 1/2 ounces raspberries
• 3 teaspoons sugar
• 1 tablespoon water
• 1 teaspoon cornstarch
• a squeeze lemon juice (1/2 teaspoon approx.)

Method of Preparation

1. Begin by peeling the pears and slicing each one in half. Use a spoon or a melon baller to scoop out the seeds in the center.
2. In a saucepan, add all the remaining ingredients. Bring to a boil, reduce the heat to a simmer and add in the pears using tongs.
3. Cover and simmer for 12 minutes before turning the pears over and simmering for an additional 12 minutes. The pears are done when easily pierced with a fork though not falling apart.
4. Remove the pears from the poaching liquid (reserve for another use) and place onto a serving dish. Allow to cool completely.
5. As pears are cooling, make the filling. Begin by whipping the cream cheese with a hand mixer. Add in all the remaining ingredients and stir together.
6. Using a melon baller, scoop about about 1 tablespoon of the filling and place into the center of each pear.
7. Place the raspberries, cornstarch, sugar, water, and lemon juice into a small saucepan. Gently stir together and cook on medium low heat for about 6 – 8 minutes. Using a strainer, remove the seeds.
8. Drizzle over the pear halves and serve.

Enjoy!