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6 oz. white chocolate
1 c. heavy cream

Put raspberries in pan. Add pears, peeled and cored; add water
to cover. Poach pears; they will turn red. Gently simmer for 30
minutes. Mix white chocolate with heavy cream warmed. Stir until
chocolate melts. Refrigerate. Stuff the inside of pear with this

Chocolate bags. Use wax bags and coat the inside. Melt
chocolate and put inside of the bags with 2 coats of chocolate.
When set up about 5 minutes, peel bag off.

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