Baked Pears with Cranberry-Ginger Filling and Cider Sauce

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 servings

Recipe from

Cooking Light

Nutritional 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


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


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.