Yield: 4 servings

When glazed with raspberry jam, pears taste even sweeter.

Ingredients

• 8 ounces frozen raspberries, thawed and drained (1 cup)
• 12 pitted medjool dates, soaked in water for 10 minutes if hard and drained
• 2 ripe pears, cut into spears

Equipment

• blender
• rubber spatula
• cutting board
• chef's knife

Put the raspberries and dates in a blender and process until smooth. Stored in a sealed container in the refrigerator, Raspberry Jam will keep for 5 days. Serve as a dip with the pears.

 

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