Roasted Pears With Cranberries

Recipe Ingredients

4		Ripe but firm pears
1 1/2 tablespoons	22ml	Butter - melted
1 1/2 tablespoons	22ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Ground allspice
1/3 cup	65g / 2.3oz	Sugar
1		Coarse salt
1/4 cup	59ml	Water - plus
2 tablespoons	30ml	Water
3/4 cup	69g / 2.4oz	Cranberries

Recipe Instructions

Peel pears, split lengthwise (keeping stem on 1 half), core. Put pears, cut-side down, in baking dish just large enough to hold snugly in single layer. Combine butter, vinegar, allspice, sugar, salt and water in small dish. Brush mixture over pears.

Bake, uncovered, at 400 degrees, occasionally spooning juices over pears, 15 minutes. Sprinkle cranberries over pears. Add 2 tablespoons water to dish. Bake until pears are tender and fork slides easily into flesh, shaking pan once during baking to shift cranberries, about 15 to 25 minutes more, depending on ripeness of pears. Add more water as needed to maintain sauce-like consistency. Spoon sauce over pears. (Can be baked a few days ahead and refrigerated, covered airtight. Let come to room temperature before reheating.)

To serve, gently reheat pears (add water as needed for sauce), uncovered, in 400 degree oven 10 minutes. Arrange pears, cut-side up, on serving plates. Spoon juices and cranberries on pears, dividing evenly. Serve hot.

This recipe yields 4 servings.

Each serving: 212 calories; 103 mg sodium; 12 mg cholesterol; 5 grams fat; 45 grams carbohydrates; 1 gram protein; 2.54 grams fiber.

Source:
The Los Angeles Times, 12-29-1999

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