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Cranberry-Poached Pears

Yield 6 servings
To make this cranberry-poached pear dessert even easier, use a melon baller to core the pears.


  • 3 large pears (2 pounds)
  • 2 cups cranberry juice cocktail
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon whole cloves
  • 1 (3-inch) cinnamon stick
  • 3 tablespoons low-fat sour cream

Nutrition Information

  • calories 156
  • caloriesfromfat 8 %
  • fat 1.4 g
  • satfat 0.6 g
  • monofat 0.4 g
  • polyfat 0.2 g
  • protein 0.7 g
  • carbohydrate 37.7 g
  • fiber 3.2 g
  • cholesterol 3 mg
  • iron 0.6 mg
  • sodium 9 mg
  • calcium 29 mg

How to Make It

  1. Peel and core pears. Cut each pear in half lengthwise; set aside. Combine juice, brown sugar, cloves, and cinnamon in a large nonaluminum saucepan; bring to a boil. Place pears, cut sides up, in a single layer in pan; cover, reduce heat, and simmer 8 minutes or until pears are tender. Remove from heat. Let stand, covered, 20 minutes. Remove pears with a slotted spoon, and place in a shallow dish. Cover and chill.

  2. Bring juice mixture to a boil; cook 5 minutes or until reduced to 1 cup. Strain juice mixture through a sieve into a small bowl; cover and chill. Discard spices.

  3. Arrange 1 pear half, cut side up, on each of 6 dessert plates. Drizzle 2 1/2 tablespoons juice mixture over each pear half; top each with 1 1/2 teaspoons sour cream.