Yield: 1 Servings
|4 \N||Firm; ripe pears, peeled, stems left on|
|3 cups||Cranberry cocktail juice (up to 4)|
|¼ cup||Dried cranberries|
Preparation time: 10 minutes Cooking time: 25 minutes Yield: 4 servings >From Abby Mandel. Special to the Tribune. (Copyright) 1997, Abby Mandel.
Firm, ripe pears are key here. When pears are too hard, they seldom have flavor. It's best to core the pears after they are poached to help them keep their shape during cooking.
1. Put 3 cups cranberry juice, dried cranberries and sugar in saucepan just large enough to hold pears upright in a snug fit. Heat to a boil; simmer, uncovered, 10 minutes.
2. Stand pears in cranberry liquid. Add remaining juice if pears are not submerged. Simmer, uncovered, until just tender but still intact, about 6 to 15 minutes depending on ripeness. Remove from heat; transfer pears to a container that holds them snugly. Pour liquid into 10-inch skillet.
3. Boil liquid, uncovered, over high heat until syrupy and reduced to about ¾ cup, about 10 to 12 minutes. Pour over pears. Let cool to room temperature. Refrigerate until chilled or up to 3 days.
4. To serve, remove core through base of pear with the small end of melon baller if desired. Cut flat bottoms so pears will stay upright. Stand pears on shallow dessert plates. Spoon syrup and cranberries over, dividing evenly. Serve.
Nutritional information (per serving): 325 calories, 83 g carbohydrates, 1 g protein, 1 g fat, 0 mg cholesterol, 5 mg sodium.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...
on Nov 10, 1997