Preparation:
Puree raspberries until smooth in processor or blender. Strain a fine sieve to remove seeds. Add creme de cassis to puree. (can be prepared ahead) Peel pears. Core from bottom, leaving stem in tact. Cut thin slices from bottom so pears will stand uptight. Arrange pears unright in large saucepan. Pour raspberry mixture over. Bring to simmer, then cover and simmer gently until tender, about 8 to 10 minutes. Remove pears from pan. Cool, then chill.
Transfer cooking liquid to a smaller saucepan and boil until reduced to thick syrup, about 10 to 12 minutes. Let cool. (can be prepared ahead.)
To serve, spoon some of the syrup onto individual plates. Top with pears. Drizzle syrup over. Sprinkle pears with chopped pistachios. |
