CRIMSON PEARS

"Five basic ingredients (you probably have them all on hand right now!) come together to create this simple, elegant dessert."

1/4 cup sugar
1/4 cup water
2 tablespoons lemon juice
6 fresh pears
1 (10 ounces) package frozen raspberries in syrup, thawed

Heat oven to 350 degrees F.

Mix sugar, water and lemon juice in ungreased 2-quart casserole until sugar is dissolved.

Peel pears (do not core or remove stems). Cut slice from bottom of each pear so it will stand upright when served. Arrange pears in casserole, turning pears to coat with sugar mixture.

Cover and bake 45 to 60 minutes or until pears are tender when pierced with fork.

Carefully remove pears and set aside; pour sugar mixture from casserole and discard. Replace pears in casserole. Mash and drain raspberries in sieve over pears. Turn pears to coat with raspberry syrup. Cool 30 minutes.

Cover and refrigerate about 12 hours, turning pears occasionally to coat evenly with raspberry syrup.

TO SERVE:
Place pears upright in dessert dishes. Pour raspberry syrup over each pear.

SPECIAL TOUCH:
Celebrating an extra-special occasion? Serve these pears with a bowl of cinnamon-spiked whipped cream and a drizzle of chocolate syrup.

Source: Betty Crocker