Baked Ruby Pears Recipe
Ingredients
| Dash ground cardamom | ||
| Honey | 1/4 Cup (16 tbs) | |
| Cranberry juice | 1 1/2 Cup (16 tbs) | |
| Red Food Color | 1/8 Teaspoon | |
| 6 Anjou pears | ||
| Whole Cloves | 6 | |
| Cinnamon stick | 1 Small | |
Directions
Early in day: In medium saucepan, mix cardamom with honey; stir in cranberry juice and food color; simmer 10 minutes.
Meanwhile, preheat oven to 350°F.
and peel pears, leaving stems intact.
(Cut thin slices from bottoms so pears will stand upright when served.) Place pears on sides in 2 1/2-quart casserole; add cloves and cinnamon; pour cranberry sauce over pears.
Cover and bake 45 minutes or until tender, basting and turning every 15 minutes.
Remove from oven; cool; refrigerate, turning pears occasionally, until well chilled.
To serve: Arrange pears upright in serving dish; remove cloves and cinnamon from syrup and pour some of syrup over pears.
Or serve pears in individual dishes.
Meanwhile, preheat oven to 350°F.
and peel pears, leaving stems intact.
(Cut thin slices from bottoms so pears will stand upright when served.) Place pears on sides in 2 1/2-quart casserole; add cloves and cinnamon; pour cranberry sauce over pears.
Cover and bake 45 minutes or until tender, basting and turning every 15 minutes.
Remove from oven; cool; refrigerate, turning pears occasionally, until well chilled.
To serve: Arrange pears upright in serving dish; remove cloves and cinnamon from syrup and pour some of syrup over pears.
Or serve pears in individual dishes.
Chef
