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Ingredients

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Directions

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  • Combine water, wine, sugar, cloves and lemon rind in 8-quart Dutch oven or divide between 2 smaller pots. Bring to boiling. Lower heat to maintain slow simmer.

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  • Add the pears to Dutch oven or 2 smaller pots, laying them on their sides; cover pot(s) and simmer, basting and turning the pears occasionally, until they are knife-tender, about 40 minutes. Remove the pan from heat. Let the pears cool in the cooking liquid.

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  • Simmer together the cranberry sauce and the reserved pear poaching liquid in a small saucepan, stirring, for 4 minutes or until the sauce is thickened . If the sauce is too thick, add a little more of the pear poaching liquid. Remove pan from heat and let sauce cool.

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  • To serve, spoon the sauce onto each of 6 dessert plates, dividing equally. Place a pear upright in the pool of sauce on each plate. Garnish with sprigs of fresh mint.

Nutrition Facts

340 calories; 1 g total fat; 0 mg cholesterol; 22 mg sodium. 79 g carbohydrates; 1 g protein;

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