• 8servings
  • 35minutes
  • 381calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium Bosc pears

  2. 1-1/2 cups cranberry juice

  3. 1/2 cup sugar

  4. 1/4 cup raspberry vinegar

  5. 16 slices French bread baguette (1/2 inch thick)

  6. 2 tablespoons butter, melted

  7. 2 cups watercress

  8. 8 ounces sharp cheddar cheese, thinly sliced

Instructions Jump to Ingredients ↑

  1. Poached Pears with Cheddar Recipe photo by Taste of Home Core pears from the bottoms, leaving stems intact. Peel pears. Place on their sides in a large saucepan; add the cranberry juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until pears are almost tender, turning once.

  2. Remove pears with a slotted spoon; set aside. Bring poaching liquid to a boil; cook until liquid is reduced to about 1/3 cup.

  3. Meanwhile, brush bread with butter. Place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned.

  4. Divide watercress among eight salad plates; top each with a pear half. Drizzle with poaching liquid. Place toast and cheese on plates. Yield: 8 servings.


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