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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Desserts: Holiday Pears and Cranberries Recipe

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This recipe for Desserts: Holiday Pears and Cranberries is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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, thinly sliced and 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:
Directions:
Sort cranberries, discarding stems and any bruised fruit. Rinse and drain. Peel pears; cut in half and core. In a 2- to 2 1/2 quart baking dish, combine cranberries, pears, and lemon slices.

In a 1- to 1-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.

Bake in a 350 oven until pears are tender when pierced, 45 minutes to 1 hour. Serve warm or at room temperature.

Per serving: 368 cal., 1.2 g fat, 96 g carbo (8.4 g fiber)
Personal Notes:
Personal Notes:
Another recipe Linda got at Cal State Stanislaus, this one from Mary Jo Sai. Ron loves this dish, which Mary Jo got from Sunset magazine. You can serve it as a dessert (with vanilla ice cream or frozen yogurt)--or a holiday side dish. Makes 8 servings.

 

 

 

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