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Yield: 4 servings of 2 pear halves + 1 heaping tablespoon sauce. Recipe from American Heart Association.
Ingredients 1 cup 100% cranberry juice 1/2 to 3/4 teaspoon ground cinnamon 1/8 to 1/4 teaspoon ground allspice 4 small firm pears (about 6 ounces each), peeled, halved, and cored 2 tablespoons dried cranberries or unsweetened cherries 1 tablespoon plus 1 1/2 teaspoons honey chopped walnuts (optional) Nutritional info per serving Calories 126 Carbohydrates 32g Protein 2g Fat .5g Fiber 3g Sugar 28g |
Directions
- In a large nonstick skillet, stir together the cranberry juice, cinnamon, and allspice. Add the pears and cranberries or cherries. Bring to a boil over medium-high heat. Cook, covered, for 5 minutes, or until the pears are just tender-crisp. Transfer the pears with the cut side down to a serving plate, leaving the liquid in the skillet.
- Cook the liquid, still on medium high, for 2 1/2 to 3 minutes, or until reduced to a scant 1/4 cup, stirring frequently. Remove from the heat. Stir in the honey. Spoon over the pears. Let cool completely, about 20 minutes. Turn the pears several times to coat with the sauce or transfer them to plates and spoon the sauce on top.
- Sprinkle chopped walnuts on top if using.
