All the world is nuts about
What's in The Nut Gourmet
I'm feeling hints of autumn chill in the air, and seeing beautiful varieties of pears appearing in the markets. Cranberry season will arrive soon and before you know it, the holidays will be on everyone's mind. I'm offering this recipe a little ahead of season so you'll be ready for a tasty dessert when those beautiful cranberries come to market. This recipe partners the berries with a hearty red wine like cabernet, a bit of sweetening, and a flurry of spice. Voila!-here's a delicious, homey dessert with very little prep you can enjoy warm, chilled, or room temperature.
Yield: 6 servings
- 6 ripe pears
1 1/2 cups (360 ml) fresh cranberries
1 cup (240 ml) brown sugar, firmly packed
1/2 cup (120 ml) cabernet sauvignon
1/4 cup (60 ml) water
1 tablespoon lime juice
2 heaping teaspoons chopped fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch ground cloves
- Preheat the oven to 375 degrees F. (Gas Mark 5) and have ready an 8 x 8-inch (20 x 20 cm) baking dish.
- Cut a thin slice off the bottom of each pear so it will stand upright. Using a vegetable peeler, peel the pears completely and put them in the baking dish.
- Put the cranberries in the food processor and pulse a few times to chop them coarsely. Transfer the cranberries to a medium bowl.
- Add the sugar, cabernet, water, lime juice, ginger, cinnamon, vanilla extract, and cloves and mix well to create a sauce. Pour the sauce into the bottom of the baking dish.
- Cover the dish with aluminum foil, shiny side down, and bake for 1 hour. Carefully lift the foil to release the steam and fork test the pears for tenderness. If needed, recover the pan and bake the pears 15 to 20 minutes longer.
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