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Holiday Pears

James Carrier

Yield Makes 4 servings
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.

Ingredients

  • 1 cup fresh or thawed frozen cranberries
  • 4 firm-ripe pears such as d'Anjou or Bosc (about 2 1/2 lb. total)
  • 1/2 rinsed lemon (about 2 oz. total), thinly sliced (ends discarded)
  • 1 cup sugar
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Nutrition Information

  • calories 368
  • caloriesfromfat 3 %
  • protein 1.4 g
  • fat 1.2 g
  • satfat 0.1 g
  • carbohydrate 96 g
  • fiber 8.4 g
  • sodium 1.8 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.