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Baked Pears with Cranberry-Ginger Filling and Cider Sauce

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.

Cooking Light NOVEMBER 2005

  • Yield: 8 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 14%
  • Fat: 3.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 47.3g
  • Fiber: 5.7g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 31mg
  • Calcium: 31mg
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Baked Pears with Cranberry-Ginger Filling and Cider Sauce recipe

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