Holiday Pears

James Carrier

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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 368
  • Calories from fat: 3%
  • Protein: 1.4g
  • Fat: 1.2g
  • Saturated fat: 0.1g
  • Carbohydrate: 96g
  • Fiber: 8.4g
  • Sodium: 1.8mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 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. 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. 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.
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