1-1/2 c. Cran-Raspberry Juice Cocktail
1/4 c. granulated sugar
1 cinnamon stick
Bring these ingredients almost to boiling, stirring to dissolve sugar.
4 – whole, peeled Bosc pears (leave the stems) Hint: cut the bottom of the pear to make a flat surface for standing in the bowl later.
Add the pears to the simmering juice, cover and simmer for 20 minutes, or until pears are tender. Turn pears occasionally to evenly color the fruit. Remove from heat, keep covered and continue to turn for 15 minutes. To make a serving sauce (optional): Remove pears from liquid, remove cinnamon stick, and return saucepan to stove. Remove 2 Tbs. of liquid to small dish and stir in 1 T. of Clearjel (or cornstarch)into spare liquid to make a paste. Stir the paste into the saucepan and bring all to boiling over medium-high heat while stirring constantly.
Serving suggestion:
Place a dollop of plain or vanilla yogurt in a bowl, stand the pear in the yogurt and drop 1-2 T. of sauce over top. Enjoy!