1/4 cup sugar
1 cup water
2 tablespoons lemon juice
6 fresh B.C. Bartlett pears
1 15-ounce package frozen raspberries, thawed
1 100-gram dark chocolate bar
Make syrup by combining sugar, water and lemon juice. Pare pears, remove core. Place in an ungreased 2 quart casserole. Pour syrup over pears. Bake covered at 350 degrees F until tender 45 to 60 minutes. Meanwhile make raspberry sauce. Drain juice and rub berries through a fine sieve, pressing with a wooden spoon to get all of puree. To make chocolate curls, have bar at room temperature, and use a potato peeler. Refrigerate. To serve pears, cool 30 minutes after baking. Pour hot raspberry sauce over pears. Garnish with chocolate curls.
Serves 6.