This recipe for oven-poached pears has been in Beth Cann's family for more than 40 years. She serves them as a side dish with turkey or ham. Spooned over vanilla ice cream or frozen yogurt, they also make a great dessert.
1 cup fresh or thawed frozen cranberries
4 firm-ripe pears such as d'Anjou or Bosc (about 2 1/2 lb. total)
Sort cranberries and discard stems and any bruised or decayed fruit. Rinse and drain berries. Peel pears; cut in half and core. In a 2- to 2 1/2-quart baking dish, combine cranberries, pears, and lemon slices.
In a 1- to 2-quart pan over medium-high heat, stir sugar, vinegar, ginger, cinnamon, cloves, and 1/2 cup water until mixture boils and sugar is dissolved. Pour over fruit. Cover dish tightly with foil.
Bake in a 350° regular or convection oven until pears are tender when pierced, 45 minutes to 1 hour. Serve warm or at room temperature.
I've made this recipe twice and will make it again. This time I will remember to buy the pears well ahead of time so they have a chance to ripen. Easy to prepare. Gets rave reviews from my guests at Thanksgiving.