1 (10oz.) pkg. frozen raspberries in syrup, thawed
4 canned pear halves in light syrup, well drained
1 pint raspberry frozen yogurt, or raspberry or mango sorbet
Chocolate syrup
Fresh raspberries (optional)
Fresh mint leaves (optional)
Place raspberries with syrup in blender container or food processor and blend until pureed. Pour mixture through a fine-wire mesh strainer, pressing with a rubber spatula to remove seeds. Discard seeds and refrigerate raspberry sauce until ready to serve.
To serve, spoon raspberry sauce onto four dessert plates. Carefully make four vertical cuts in each pear and gently fan pears. Place one pear half on each plate. Place a large scoop of frozen yogurt or sorbet next to each pear. Drizzle pears with chocolate syrup. If desired, garnish with fresh raspberries and fresh mint leaves.
As a variation substitute chocolate or raspberry-flavored syrup for raspberry sauce.