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Poached Pears with Rasp-Beery-Y Sauce

This divine dessert was tested by Steam Whistle's Ellen McKinney at the Toronto Wine & Cheese Show.


In a large skillet, combine beer, sugar, vanilla, cinnamon and water. Simmer on low for 5 minutes. Roll pears in lime juice. Add pears to the syrup and cook on low heat, turning over. When pears are tender, remove with a slotted spoon. Boil remaining syrup rapidly, until reduced to 1 cup. Remove the cinnamon stick. Add the raspberries to the syrup and cook until the sauce turns red, about 5 minutes. Pour over the pears. Cover the pears and refrigerate, turning frequently. Place whole pears in serving dishes and add a spoonful of whipped cream.


  • 1/2 c. Steam Whistle Pilsner
  • 3/4 c. sugar
  • 1 tsp. Vanilla
  • 1 stick cinnamon
  • 1-1/2 c. water
  • 8 Anjou or Bartlett pears - peeled, with stems on
  • 2 Tbsp. Lime juice
  • 2 pints fresh raspberries, or 2 pkgs. frozen raspberries
  • whipped cream