Roasted Pears With Cranberries

Recipe By : The Los Angeles Times
Serving Size :4
Categories :Fruit Desserts

4 ripe but firm pears
1 1/2 tablespoon butter --melted
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon ground allspice
1/3 cup sugar
1 dash coarse salt
1/4 cup water --plus
2 tablespoon water
3/4 cup cranberries

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.

Formatted by Joe Comiskey -

Recipe USA Group


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