|2 pts • ripe blackberries|
|1 cup • Sugar|
|6 • ripe Bartlett pears • peeled and cored|
|6 • Mint sprigs • for garnish|
Make the soup: Combine the blackberries, sugar, and 2 cups water in a saucepan just large enough to hold the pears upright. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer for 3 minutes. Remove the pan from the heat and allow it to cool for 10 minutes.
Transfer the berry mixture to a blender or food processor and process until smooth. Strain the purÚe through a fine-mesh sieve back into the saucepan. Trim the bottoms of the pears so they can stand upright. Add the pears to the berry mixture and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 to 8 minutes, or until the pears are tender when pierced with a fork. (If the pears are not perfectly ripe, they will take longer to cook.) Remove the pan from the heat and cool completely.
Transfer the pears and soup to a large bowl, cover with plastic wrap, and refrigerate for at least 8 hours.
Serve the soup: Place 1 pear upright in the center of each soup bowl. Pour the soup over the pears and garnish with the mint sprigs.