Fresh Fruit Desserts Recipes - Pear Halves with Cranberry Sauce Recipe

Ingredients

SERVES 8

• 1.2 liters/2pt cold water

• 225g/8oz granulated sugar

• Thinly pared zest and juice of 3 lemons

• 6 large pears

• 225g/8oz cranberries

• 75g/3oz caster sugar

• 4 teaspoons arrowroot

• Finely grated zest of 2 limes

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Method:

1. Put the water into a saucepan with the granulated sugar and lemon zest and juice. Heat slowly until the sugar dissolves, then bring to the boil. Boil gently for 10 minutes.

2. Peel the pears, leaving the stalk on. Very carefully cut each pear in half lengthways, cutting right through the stalk, so that each half retains a stalk.

3. Using a teaspoon, scoop out the core from each pear half. Put the pear halves into the hot lemon syrup and cook very gently for about 20 minutes, until they are only just tender.

4. Pour the pears and the syrup into a large bowl and allow to cool, then cover and refrigerate. Put the cranberries and caster sugar into a saucepan with the remaining water.

5. Cover the saucepan and cook the cranberries gently for 15 to 20 minutes, until soft. Pour the cranberries into a sieve over a mixing bowl to drain off the juice.

6. Return the cranberry juice to the saucepan. Dissolve the arrowroot in a little cold water to make a smooth paste, then stir it into the cranberry juice.

7. Bring to the boil, stirring all the time until the sauce thickens and clears. Stir the cranberries and lime zest into the sauce. Pour the sauce into a bowl and cover with greaseproof paper, cool, then refrigerate.

8. To serve, lift the pear halves from the syrup with a slotted spoon and drain them on kitchen paper. Fill each pear half with a little cranberry sauce.

9. Put any remaining sauce into a serving bowl and serve separately.