Pears Cardinale

Preparation info
  • Makes about


    servings, depending on number of pear halves in can
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Fruit is tinted an attractive red in this pretty, light dessert


  • 1 (10 oz.) pkg. frozen red raspberries in syrup
  • 1 (1 lb.


  • Defrost raspberries. Drain well, reserving liquid. Drain pear halves, reserving liquid.
  • Pour liquid from drained raspberries into a 1-cup measure. Add enough pear liquid to make 1 c.
  • Mix cornstarch and sugar in a small saucepan. Gradually stir in the 1 c. fruit liquid. Cook over moderate heat, stirring constantly, until clear and thickened. Simmer gentl