Caramel Pears with Sugared Cranberries

Serves 6

Free of: gluten and all top allergens

Ingredients:

• 6 ripe pears (I prefer bosc), halved and cored
• 1/2 cup (120 mL) butter alternative [I used Earth Balance]
• 3/4 cup (175 mL) brown sugar
• 2 tbsp lemon juice
• 1 cup + 1/4 cup (250 + 60 mL) white sugar
• 1 cup (250 mL) water
• 2 cups (475 mL) fresh cranberries
• 1/4 cup (60 mL) icing sugar

Method

1. Pre-heat oven to 350° F.
2. In a large, oven-proof sauté pan, heat the butter alternative and brown sugar on medium. Stir until melted, combined and slightly bubbling. Add lemon juice.
3. Place pears into pan cut side down. Cook them 3-4 minutes, basting with the sauce.
4. Move sauté pan to oven. Bake 10-12 minutes until pears are cooked through. Set aside.
5. In a medium saucepan, bring 1 cup of the sugar and the water to a simmer, until sugar dissolves. Remove from heat; add the cranberries.
6. Meanwhile, place remaining white sugar and the icing sugar in a medium bowl.
7. Once cool enough to handle, strain cranberries and add to bowl with sugar. Toss, until coated.
8. Place pears in individual bowls with sugared cranberries, and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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