- 2 Bosc pears
- 1/2 cup apple cider
- 1/4 cup coarsely chopped cranberries
- 2 tablespoons maple syrup or honey
- 1 cinnamon stick, crushed
- 5 to 6 whole cloves
Preheat oven to 350° F.
Cut the pears in half lengthwise. Scoop out the core with a spoon or a Parisian scoop. Cut a small slice off the curved edge of the pear so it won’t tip over for presentation.
Arrange pears, cored-side down, in an 8-inch square or round baking dish. In a small bowl, combine apple cider, cranberries, maple syrup or honey, cinnamon and cloves. Pour over pears. Bake until tender when pierced with a knife tip, about 30 to 35 minutes. Allow to cool.
You may transfer the cooking liquid to a small saucepan and reduce slightly to make a brightly colored syrup.