Red cinnamon candies add a pink blush to these poached pears. Serve them warm for breakfast, or with cookies for a sopisticated dessert.
In a 2-quart saucepan, combine apple juice and cinnamon candies. Heat, stirring occasionally, until candies are melted.
Using a tiny melon baller and beginning at base of each pear, scoop out core, and seeds. Peel pears, leaving the stems intact. Carefully place pears upright in the saucepan; spoon warm apple juice mixture over the pears.
Bring to boiling; reduce the heat. Cover and simmer for 15 or 20 minutes or until pears are tender. (When testing with a fork, pierce the pears where it won't show.) Remove pears from syrup. Serve pears and syrup warm or cover and chill separately in the refrigerator.
Meanwhile, in a medium bowl, beat whipping cream, sugar, and vanilla until soft peaks form (tips curl).
In a blender container or bowl of food processor, cover and blend or process thawed raspberries until pureed. Sieve berry mixture, if you like. Cover and chill in the refrigerator, if you like.
To serve, spoon about 3 tablespoons of raspberry puree onto a dessert plate. Stand a warm or chilled pear upright in the puree. (If necessary, trim base of pear so it stands up.) Serve with the whipped cream mixture. Garnish with white chocolate leaves and fresh berries, if you like. Makes 4 servings.
To make the white chocolate leaves for the poached pears, melt some white baking chocolate or candy coating and paint it on non-toxic leaves such as mint, rose or lemon. Let the candy dry before peeling the leaves from the candy.