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Baked Pears with Cranberry-Ginger Filling and Cider Sauce

Yield 8 servings
Use a miniature food processor to chop the filling. Rubbing the peeled pears with cut lemon prevents discoloration. Use a corer to remove the center of the pears and to create even-sized cavities that hold the same amount of filling. Be careful when you tent with foil not to knock off the pear caps.


  • 8 firm, ripe Bartlett pears
  • 1 lemon, halved
  • 1 cup fresh cranberries
  • 1/2 cup packed brown sugar
  • 1 tablespoon chopped crystallized ginger
  • 1 teaspoon grated orange rind
  • 1 cup apple cider
  • 1 tablespoon butter, melted
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground ginger

Nutrition Information

  • calories 206
  • caloriesfromfat 14 %
  • fat 3.1 g
  • satfat 1.8 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 0.7 g
  • carbohydrate 47.3 g
  • fiber 5.7 g
  • cholesterol 8 mg
  • iron 0.6 mg
  • sodium 31 mg
  • calcium 31 mg

How to Make It

  1. Preheat oven to 400°.

  2. Peel pears, leaving stems intact. Slice 1 inch from top of each pear to form a cap. Slice about 1/4 inch from base of each pear so it will sit flat. Core each pear. Rub outside of pears with cut sides of lemon halves. Discard lemon.

  3. Combine cranberries, 1/2 cup sugar, crystallized ginger, and rind in a food processor; pulse until finely chopped. Place pears in a 13 x 9-inch baking dish. Fill each pear cavity with 3 teaspoons cranberry mixture, 1 teaspoon at a time. Top each pear with its cap. Pour cider over pears.

  4. Drizzle butter evenly over pears. Combine 1 tablespoon of sugar and ground ginger; sprinkle evenly over pears. Carefully cover with foil. Bake at 400° for 1 hour or until tender, basting every 20 minutes.

  5. Using a spatula, carefully remove pears from baking dish; place on individual dessert plates. Pour liquid from baking dish into a medium saucepan. Cook over medium-high heat until reduced to 1/2 cup (about 12 minutes). Drizzle 1 tablespoon sauce over each pear.