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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.

Directions:

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.