Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 2 cans (1 lb 14 oz each) pear halves in heavy syrup, drained, each cut in half lengthwise and drained on paper towels

  3. 1 refrigerated ready-to-use pie crust (from a 15-oz pkg)

  4. 1/2 cup fresh or frozen cranberries

Instructions Jump to Ingredients ↑

  1. Heat oven to 450ºF. Have ready an 8- to 8 1/2 x 2-in. round baking dish or pan and an ungreased baking sheet.

  2. Cook sugar in a large nonstick skillet over medium heat, stirring occasionally, 8 minutes, or just until a golden syrup forms. Immediately pour into baking dish.

  3. Place half the pears, rounded side down, in spoke fashion on syrup. Sprinkle with some cranberries. Top with rest of pears, rounded side up, fitting to fill spaces on bottom layer. Sprinkle with remaining cranberries.

  4. Bake 25 minutes, or until syrup is bubbly. Let cool on a wire rack to room temperature.

  5. Meanwhile, unroll or unfold pastry on baking sheet; trim to a 9-in. round. Prick all over with a fork and bake 8 minutes.

  6. To serve: Place pastry on pears. Top with serving plate, invert and remove baking dish. Different Takes: Instead of fresh cranberries, use dried cranberries or raisins.Top with whipped cream or vanilla ice cream.Omit cranberries; dot pears with 1 Tbsp butter before baking.


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