previous | next |
Title: Stewed Pears with Cranberries
Categories: Fruit Side Vegetable
Yield: 6 Servings
6 | Firm pears, peeled cored, and chopped in large chunks | |
1/2 | c | Apple juice |
1/4 | ts | Five-spice powder |
1/4 | ts | Ground cinnamon |
1/2 | Lemon, juiced | |
2 | tb | Sugar |
1/2 | c | Fresh cranberries (see note) |
Serve with black beans or any spicy bean dish.
1. In a large pot, cook the pears, apple juice, five-spice powder, cinnamon, lemon juice, and sugar over low heat until pears are soft but not mushy, 30-45 minutes.
2. Add the cranberries and cook until the cranberries begin to burst, about 5 minutes. Serve warm, at room temperature, or cold.
Can be prepared up to 2 days ahead and refrigerated.
Note: 1/4 cup of dried cranberries can be substitute for the fresh. Omit the sugar and add them along with the pears.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 239-240
previous | next |