February 6, 2017
Recipe for Spicy Baked Pears at the Parish House Inn
Posted by: Martha Cleary
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.
SPICY BAKED PEARS IN CRANBERRY SAUCE
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
- Preheat oven to 350o. Spray a 9x13x 2 inch glass baking dish with cooking spray.
- 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.
- 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.
- Let cool and refrigerate before serving.
- 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 of
Parish House Inn on Face Book