Yield: 4 servings. 1 cup Lyons Raspberry Fruit Puree 2 cups port wine ¼ cup white sugar ⅛ tsp. salt 1 tsp. whole allspice ¼ tsp. whole black peppercorns 4 Bosc pears, firm 8 oz. dark chocolate ½ cup roasted almonds, chopped Combine the Lyons Raspberry Fruit Puree, port wine, sugar, salt, allspice and peppercorns in a small saucepan. Heat until sugar is dissolved. Peel the pears, leaving stems intact. Slice a thin piece off the bottom of each pear so it will stand up. Using a ...
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