The Parish House Inn

103 South Huron Street, Ypsilanti, Michigan 48197


February 6, 2017

Recipe for Spicy Baked Pears at the Parish House Inn

Posted by: Martha Cleary

Recipe for Spicy Baked Pears at the Parish House Inn

 Pears are in season from October to March, and cranberry sauce is available year round. Baked and refrigerated, this will keep for a week. Not only is it good for breakfast, but it is a delicious light dessert option. As you can see, they look very inviting on the plate, and a favorite with my guests.

TIP: Be sure to let the pears ripen before using. I usually let them sit at room temperature for 2 to 4 days, depending on how quickly they ripen. To test , check the color and press on the side. It should have a bit of softness. Then just peel and use a melon ball tool to scoop out the core, and a paring knife to remove the stem and root.

Yield: 8 – 12 servings

1 -16 ounce can whole cranberry sauce
1 tablespoon fresh lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
4 – 6 medium pears, peeled, cut in half and cored
Vanilla Greek yogurt for garnish

  1. Preheat oven to 350o. Spray a 9x13x 2 inch glass baking dish with cooking spray.
  2. In a small saucepan, combine cranberry sauce, cinnamon, ginger and lemon juice. Bring the mixture to a boil over medium heat, stirring often. Remove from heat.
  3. Place pears cut side down in prepared pan. Pour heated cranberry sauce evenly over the pears. Cover with foil and bake for for 40 minutes or until pears are tender.
  4. Let cool and refrigerate before serving.
  5. To serve, place 1 pear half on a plate cut side down, slice lengthwise into narrow strips and then push gently with your hand. To fan out. Top with the cranberry sauce and a dollop of vanilla yogurt. Enjoy!


By Chris Mason

Chef/innkeeper at the Parish House inn bed and breakfast for 24 years, and author ofChris Mason

"7 Recipes to get You Out of bed For Breakfast Every Morning"

Contact information:
telephone: 734-480-4800
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