Grilled Pears with Raspberry Sauce
- 4 ripe Bosc or Anjou pears
- 2 Tbs. melted margarine
- 1 C. fresh or frozen raspberries
- 1 C. seedless raspberry preserves
- 2 Tbs. orange juice
Preheat the grill. Peel the pears, cut in half, and remove the cores. Brush the pear halves with the margarine and grill until they show char marks, 4 to 5 minutes. In a small saucepan simmer three-fourths of the raspberries, the preserves, and orange juice for 4 to 5 minutes. Press the sauce through a strainer, discarding the seeds. Pour the sauce evenly onto 4 dessert dishes, topping each with one of the pear halves, cut side down. Garnish with the remaining raspberries.