Pears Cardinale

Name: Pears Cardinale
Yield: Makes about 7 servings, depending on number of pear halves in can
Ingredients: 1 (10 oz.) pkg. frozen red raspberries in syrup; 1 (1 lb. 13 oz.) can large pear halves, chilled; 2 tblsp. cornstarch; ¼ c. sugar; 2 tblsp. toasted slivered almonds

Preparation info

Makes about
7
servings, depending on number of pear halves in can

Difficulty
Easy

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

Ingredients

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

Dessert
Vegan

Method

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