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
How to Make It
Preheat oven to 400°.
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.
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.
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.
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.