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

Kathleen Desmond Stang
Recipe by Cooking Light January 1997

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

156 calories; calories from fat 8%; fat 1.4g; saturated fat 0.6g; mono fat 0.4g; poly fat 0.2g; protein 0.7g; carbohydrates 37.7g; fiber 3.2g; cholesterol 3mg; iron 0.6mg; sodium 9mg; calcium 29mg.
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