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
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.
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