Baked cranberry pears recipe
information
Preparation time: 25 minutes,
Cooking time: 40 minutes,
Oven temperature: 200 °C, 400 °F, gas 6,
Calories: 134 per portion
ingredients
4 large, ripe dessert pears, peeled but with the stalks in place
225 g (8 oz) cranberries, thawed, if frozen
1 tablespoon chopped hazelnuts
3 tablespoons clear honey
150 ml (1/4 pint) dry white wine
few drops of red food colouring
mint sprigs, to decorate
225 g (8 oz) cranberries, thawed, if frozen
1 tablespoon chopped hazelnuts
3 tablespoons clear honey
150 ml (1/4 pint) dry white wine
few drops of red food colouring
mint sprigs, to decorate
method
1. Working from the base and using a small teaspoon, scoop out the pear cores. Chop 2 tablespoons of the cranberries and mix with the nuts and 1 tablespoon of the honey. Press the mixture into the pear cavities.
2. Put the remaining cranberries, honey, wine and a few drops of red food colouring in a flameproof dish and bring to the boil over a moderate heat. Simmer for 5 minutes. Stand the pears upright in the dish and spoon the wine over them.
3. Cover the dish lightly with foil and cook in the oven for 30 minutes, basting the pears with the wine once or twice. Decorate each pear with a sprig of mint and serve hot or cold.
The colour of honey depends on the type of flowers from which the bees have collected nectar. For example, acacia honey is a very pale golden colour.
2. Put the remaining cranberries, honey, wine and a few drops of red food colouring in a flameproof dish and bring to the boil over a moderate heat. Simmer for 5 minutes. Stand the pears upright in the dish and spoon the wine over them.
3. Cover the dish lightly with foil and cook in the oven for 30 minutes, basting the pears with the wine once or twice. Decorate each pear with a sprig of mint and serve hot or cold.
The colour of honey depends on the type of flowers from which the bees have collected nectar. For example, acacia honey is a very pale golden colour.
serving amount
serves 4
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