Sandra Lee semi-homemade

Ingredients

• 2 2⁄3 cups canned sliced pears in juice,S&W®

• 1 can (15 ounces) boysenberries in syrup, Oregon®

• 1 cup pear nectar

• 1⁄2 cup boysenberry jam, Smucker’s®

• 2 teaspoons frozen lemon juice, thawed, Minute Maid®

• 2 containers (8 ounces each) mascarpone cheese, softened

• 2 teaspoons vanilla extract, McCormick®

• 1⁄4 teaspoon ground allspice, McCormick®

• 8 (9 inches each) purchased crepes

Directions

1. 1. Drain pears, reserving 1⁄4 cup juice; set pears and reserved juice aside.

2. For sauce, in a small saucepan, combine undrained boysenberries, pear nectar, jam, and lemon juice; cook over medium-high heat until boiling. Reduce heat. Simmer until liquid is reduced to 1⁄2 cup. Using a fine-mesh strainer, strain mixture into a small bowl. Stir in reserved pear juice. Cool to room temperature.

3. In another small bowl, stir together mascarpone, vanilla, and allspice.

4. For each serving, place a crepe on a dessert plate; fold crepe in half. Spread about 2 tablespoons of the mascarpone mixture on one side of the crepe half; top with 1⁄3 cup of the pears. Fold a corner of the crepe over pears to make a triangle. Spoon 1 tablespoon of the boysenberry-pear sauce over crepe.