Name: Ruby Pears
Yield: 6 to 8 servings
Ingredients: 2 (29-ounce) cans pear halves, drained; 2 cups ginger ale; ¼ cup fresh orange juice (about 1 orange); 2 tablespoons fresh lemon juice (about 1/2 lemon); 2 tablespoons butter or margarine, melted; ½ teaspoon ground cinnamon, divided; 1 (12-ounce) jar red currant jelly; Mock Devonshire Cream; Garnish: ground cinnamon

Step 1
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.

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Step 2
Remove pears from refrigerator, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 40 minutes.
Step 3
Melt jelly in a small saucepan over low heat; stir in remaining 1/4 teaspoon cinnamon and 3 tablespoons pan juices.
Step 4
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.

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