CINNAMON POACHED PEARS

These pears are really delicious served warm. We ate ours plain, but they make an elegant dessert topped with a frozen vanilla dessert (we recommend Luna & Larry’s Vanilla Island Coconut Bliss). 

1. In large saucepan over medium heat, stir together but do not boil:

2 cups cran-raspberry juice (or cranberry or cranapple)

1 cup water

½ cup Fruit Sweet

1 tsp cinnamon 

2. Add cut sides up to poaching liquid:

4 firm but ripe pears, peeled, cored, cut in half 

3. Cook over medium-low heat at a bare simmer for about 15 minutes, basting with the poaching liquid from time to time. 

4. Transfer pears to individual serving dishes.  

5. Turn heat up to medium-high and cook poaching liquid until slightly thickened, about 5 minutes.  

6. Meanwhile, toast for 3-4 minutes on cookie sheet at 350 degrees:

1 cup slivered almonds 

7. Spoon hot poaching liquid over pears. Sprinkle with toasted almonds. 

8. Serve warm, preferably topped with Luna & Larry’s Vanilla Island Coconut Bliss … or any of their delicious flavors!