Vegetarian, Low-Fat Roasted Pears With Cranberries

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Vegetarian, Low-Fat Roasted Pears With Cranberries

 

4 ripe but firm pears

1 1/2 tbsps. butter, melted

1 1/2 tbsps. balsamic vinegar

1/2 tsp. ground allspice

1/3 c. sugar

1 dash coarse salt

1/4 c. water plus 2 tbsps. water

3/4 c. cranberries

 

Peel pears, split lengthwise (keeping stem on 1 half), core. Put pears,

cut-side down, in baking dish just large enough to hold snugly in single

layer. Combine butter, vinegar, allspice, sugar, salt and water in small

dish. Brush mixture over pears.

Bake, uncovered, at 400 degrees, occasionally spooning juices over pears, 15

minutes. Sprinkle cranberries over pears. Add 2 tablespoons water to dish.

Bake until pears are tender and fork slides easily into flesh, shaking pan

once during baking to shift cranberries, about 15 to 25 minutes more,

depending on ripeness of pears. Add more water as needed to maintain

sauce-like consistency. Spoon sauce over pears. (Can be baked a few days

ahead and refrigerated, covered airtight. Let come to room temperature

before reheating.)

To serve, gently reheat pears (add water as needed for sauce), uncovered, in

400 degree oven 10 minutes. Arrange pears, cut-side up, on serving plates.

Spoon juices and cranberries on pears, dividing evenly. Serve hot.

Makes 4 servings.

Calories...212...Fat...4 g...Protein...1 g...Carbs...19 g...Sodium...103

mg...Fiber...2.5 g.