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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To make this cranberry-poached pear dessert even easier, use a melon baller to core the pears. Ingredients:
3 large pears (2 pounds) |
2 cups cranberry juice cocktail |
1/4 cup firmly packed brown sugar |
1 teaspoon whole cloves |
1 (3-inch) cinnamon stick |
3 tablespoons low-fat sour cream |
Directions:
1. Peel and core pears. Cut each pear in half lengthwise; set aside. Combine juice, brown sugar, cloves, and cinnamon in a large nonaluminum saucepan; bring to a boil. Place pears, cut sides up, in a single layer in pan; cover, reduce heat, and simmer 8 minutes or until pears are tender. Remove from heat. Let stand, covered, 20 minutes. Remove pears with a slotted spoon, and place in a shallow dish. Cover and chill.
2. Bring juice mixture to a boil; cook 5 minutes or until reduced to 1 cup. Strain juice mixture through a sieve into a small bowl; cover and chill. Discard spices.
3. Arrange 1 pear half, cut side up, on each of 6 dessert plates. Drizzle 2 1/2 tablespoons juice mixture over each pear half; top each with 1 1/2 teaspoons sour cream.
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