Ingredients: (Serves 4)

200g/7oz frozen raspberries

Juice and zest of 1 orange

5 tbsp icing sugar

200g/7oz light cream cheese (Philadelphia)

2 cans of pear halves in juice

15g/ ½oz chopped hazelnuts 

Method:

1. Blend the raspberries with the orange juice and 3 tbsp of icing sugar, then pass through a sieve to make a sauce.

2. Mix the remaining sugar and the orange zest into the cream cheese, then spoon this into the pear halves.

3. Sit the stuffed pears in a pool of raspberry sauce, scatter with hazelnuts and serve.