Stewed pears with cranberries
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Firm pears, peeled cored, and chopped in large chunks | |
| ½ | cup | Apple juice |
| ¼ | teaspoon | Five-spice powder |
| ¼ | teaspoon | Ground cinnamon |
| ½ | Lemon, juiced | |
| 2 | tablespoons | Sugar |
| ½ | cup | Fresh cranberries (see note) |
Directions
Serve with black beans or any spicy bean dish.
1. In a large pot, cook the pears, apple juice, five-spice powder, cinnamon, lemon juice, and sugar over low heat until pears are soft but not mushy, 30-45 minutes.
2. Add the cranberries and cook until the cranberries begin to burst, about 5 minutes. Serve warm, at room temperature, or cold.
Can be prepared up to 2 days ahead and refrigerated.
Note: ¬ cup of dried cranberries can be substitute for the fresh.
Omit the sugar and add them along with the pears.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 239-240 Submitted By DIANE LAZARUS On 10-05-95