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Blushing Cranberry Pears

Reviewed: Oct. 29, 2009
I served this for dessert and it was a hit. I left the peel on the pears and let the juice cook down into a syrup. (I used unsweetened cranberry juice and maple syrup instead of cranberry cocktail - then let it cook down until it was thick.) I then cut the cooked pears in half, scooped out the seed part and filled this with the 'cranberry syrup' and dribbled more across the top. Very pretty and delicious.
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