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Holiday Pears

Makes 4 servings

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.

Holiday Pears

James Carrier

 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
Step 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

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 368Calories from Fat 3
% Daily Value *
Total Fat 1.2g2%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 96g32%

Dietary Fiber 8.4g34%
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.