To make this cranberry-poached pear dessert even easier, use a melon baller to core the pears.
3 large pears (2 pounds)
2 cups cranberry juice cocktail
1/4 cup firmly packed brown sugar
1 teaspoon whole cloves
1 (3-inch) cinnamon stick
3 tablespoons low-fat sour cream
How to Make It
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.
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.