Poached Pears with Caramel Sauce
6 pears, stems intact
1 cup fruity Chardonnay
Fat Toad Caramel Sauce
1/2 pint fresh raspberries
1 pkg fresh mint
Preheat oven to 400°F. Slice the bottom of each pear by only a 1/4-inch or so, just to level. Peel the pears, leaving just a bit of peel at the tops. Fill a roasting pan with one inch of water, the juice of 2 lemons, and the Chardonnay. Place the pears upright into the liquid immediately (the lemon juice prevents produce from unpleasant browning). Cover the roasting pan tightly with foil, place into the oven, and bake for 45 minutes.
Remove the pears from the oven and discard the foil. The pears may be served warm (allow to cool for 15 minutes) or they may be chilled, made the day before. Place the pears on a plate, drizzle from the top with caramel sauce, adding some fresh raspberries to the plate. With a chopstick or skewer, poke a hole into each pear top, vertical to the stem, about a half-inch deep. Insert a sprig of mint and serve.
Makes 6 servings