Ruby Pears Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Pear | 2 Can (10oz), drained | |
| Ginger ale | 2 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Ground cinnamon | 1/2 Teaspoon, divided | |
| 1 (12-ounce) jar red currant jelly | ||
| Mock Devonshire Cream | ||
Directions
Arrange pear halves, cut side up, in an ungreased 13" x 9" baking dish.
Stir together ginger ale and next 3 ingredients.
Pour ginger ale mixture over pears; sprinkle with 1/4 teaspoon cinnamon.
Cover and chill at least 3 hours or overnight.
Remove pears from refrigerator, and let stand at room temperature 30 minutes.
Uncover and bake at 350° for 40 minutes.
Melt jelly in a small saucepan over low heat; stir in remaining 1/4 teaspoon cinnamon and 3 tablespoons pan juices.
Remove pears from baking dish using a slotted spoon.
Place pears in a serving dish; pour jelly mixture over pears.
Serve with Mock Devonshire Cream.
Garnish, if desired.
Stir together ginger ale and next 3 ingredients.
Pour ginger ale mixture over pears; sprinkle with 1/4 teaspoon cinnamon.
Cover and chill at least 3 hours or overnight.
Remove pears from refrigerator, and let stand at room temperature 30 minutes.
Uncover and bake at 350° for 40 minutes.
Melt jelly in a small saucepan over low heat; stir in remaining 1/4 teaspoon cinnamon and 3 tablespoons pan juices.
Remove pears from baking dish using a slotted spoon.
Place pears in a serving dish; pour jelly mixture over pears.
Serve with Mock Devonshire Cream.
Garnish, if desired.
Chef
