Holiday Pears

James Carrier

Yields Makes 4 servings
AuthorBeth Cann, Temecula, California,
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.

How to Make It

Step 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.

Step 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.

Step 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.

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

Directions

Step 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.

Step 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.

Step 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.

Holiday Pears