Ruby Pears

recipe
Serve these easy pear halves warm or chilled. The sweet jelly glaze and dollop of thick cream topping are what make them so good.

Yield:

6 to 8 servings

Recipe from

Oxmoor House

Ingredients

2 (29-ounce) cans pear halves, drained
2 cups ginger ale
1/4 cup fresh orange juice (about 1 orange)
2 tablespoons fresh lemon juice (about 1/2 lemon)
2 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon, divided
1 (12-ounce) jar red currant jelly
Garnish: ground cinnamon

Preparation

Arrange pear halves, cut side up, in an ungreased 13" x 9" baking dish. Stir together ginger ale and next 3 ingredients. Pour ginger ale mixture over pears; sprinkle with 1/4 teaspoon cinnamon. Cover and chill at least 3 hours or overnight.

Remove pears from refrigerator, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 40 minutes.

Melt jelly in a small saucepan over low heat; stir in remaining 1/4 teaspoon cinnamon and 3 tablespoons pan juices.

Remove pears from baking dish using a slotted spoon. Place pears in a serving dish; pour jelly mixture over pears. Serve with Mock Devonshire Cream. Garnish, if desired.

Christmas with Southern Living 2002,

Oxmoor House

May 2002
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