Delicious stuffed cooked pears make a "wow" presentation when drizzled with the ruby syrup. This makes for a delicious dessert when friends are over this fall season.
- 150 ml (2/3 cup) dry red wine
- 150 ml (2/3 cup) cran-blueberry, cranberry or apple juice
- 75 ml (1/3 cup) granulated sugar
- 2 ml (1/2 tsp) ground ginger
- 6 ml (1 1/4 tsp) ground cinnamon
- 5 ml (1 tsp) lemon juice
- 75 ml (1/3 cup) each chopped walnuts and dried cranberries or raisins
- 6 firm but ripe medium Bosc pears with stems
- 475 ml (1 1/2 cups) vanilla yogurt
1) In a saucepan, bring wine, juice, sugar, ginger, 2 ml (1/2 tsp) of the cinnamon and lemon juice to boil. Boil for 1 to 2 minutes, stirring to dissolve sugar.
2) In a small bowl, mix together walnuts, cranberries and remaining cinnamon. Using melon baller or apple corer, seed and core pears from bottom wide end.
3) Using vegetable peeler, peel pears, leaving stem intact; trim bottom if necessary to stand upright. Spoon walnut stuffing inside cavities and pack firmly. Stand pears upright in a 2.5-l (9-inch) square cake pan.
4) Pour wine mixture over pears. Bake in a 200 C (400 F) oven, basting every 12 to 15 minutes, for 25 to 30 minutes or just until pears are tender when pierced with a sharp knife.
5) Let cool for 10 minutes. With spatula, remove pears to plate. (Pears can beprepared up to 8 hours ahead.)
6) Pour sauce into a saucepan and bring to a low rolling boil; cook for 12 to 15 minutes or until syrupy and reduced to about 75 ml (1/3 cup). Let cool to room temperature.
To serve, spread 50 ml (1/4 cup) yogurt on each plate; stand each pear upright in centre of yogurt. Drizzle with syrup, allowing it to swirl into yogurt. (If syrup is too thick, reheat slightly on low or add a little juice.)
Makes 6 servings.
Variation: Omit vanilla yogurt. Serve pears with scoop of frozen yogurt or ice cream.
Foodland Ontario/ The Canadian Press