Very good! I too used a sweet dessert wine (just an inexpensive fruity blend) instead of grape juice, used raw sugar because it has great flavor & I had the Disaronno (an Itlaian amaretto) out making Peartinis so I added about 1/4 cup to the mix. This poaching liquid was wayyy too tasty to throw out so after the pears were done (took a few minutes longer than specified) I reduced the liquid down to a thick syrup. I served the pears on a pool of the reduced poaching liquid instead of the raspberry sauce (also drizzled some down the pears to glaze them) & placed a dollop of whipped cream & raspberry preserves off to the side. Thsi was wonderful served w/ a small cordial glass of the wine...will have again over & over. Thanks!
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