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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe for oven-poached pears has been in Beth Cann's family for more than 40 years. She serves them as a side dish with turkey or ham. Spooned over vanilla ice cream or frozen yogurt, they also make a great dessert. Ingredients:
1 cup fresh or thawed frozen cranberries |
4 firm-ripe pears such as d'anjou or bosc (about 2 1/2 lb. total) |
1/2 rinsed lemon (about 2 oz. total), thinly sliced (ends discarded) |
1 cup sugar |
2 tablespoons cider vinegar |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
Directions:
1. Sort cranberries and discard stems and any bruised or decayed fruit. Rinse and drain berries. Peel pears; cut in half and core. In a 2- to 2 1/2-quart baking dish, combine cranberries, pears, and lemon slices.
2. In a 1- to 2-quart pan over medium-high heat, stir sugar, vinegar, ginger, cinnamon, cloves, and 1/2 cup water until mixture boils and sugar is dissolved. Pour over fruit. Cover dish tightly with foil.
3. Bake in a 350° regular or convection oven until pears are tender when pierced, 45 minutes to 1 hour. Serve warm or at room temperature.
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