Once roasted, the pears and cranberries can be served up with whipped cream or ice cream. They, also, can be mounted atop waffles, pancakes or oatmeal. (A good dusting of powdered sugar to top everything off once plated won't hurt anything either.)
And, to note ... even if you'd like to omit the cranberries, the roasted pears are fabulous all on their own. But, the cranberries do lend the perfect amount of tartness that really compliments the sweetness of the dish ... especially if pairing with sweet whipped cream or ice cream after cooking.
Ingredients:
4 semi-ripe pears, halved and cored
1/2 cup powdered sugar
2 tablespoons butter
3/4 cup apple cider, apple juice or a semi-sweet wine
1 star anise
2 cinnamon sticks
1/4 teaspoon freshly-ground black pepper
1 cup whole, fresh cranberries
Directions:
Preheat oven to 400 degrees.
Melt butter in an oven-safe skillet over medium-high heat on stovetop.
Meanwhile, sprinkle the powdered sugar onto a plate. Press the cut side of each pear half into the powdered sugar to coat. Place pears cut side down into the skillet.
Cook until lightly browned and just starting to soften - about 7 - 8 minutes. Flip pears over. Add cider, juice or wine. Add star anise and cinnamon sticks. Season with pepper. Transfer skillet to oven.
Roast 10 - 15 minutes or until liquid is reducing down and pears are just tender. Remove from oven. Sprinkle in cranberries and return to oven for an additional 3 - 4 minutes (or until cranberries are just starting to warm and soften).
Remove from oven and serve immediately with ice cream or whipped cream. Alternatively, roasted fruit can be served over waffles, pancakes or oatmeal for breakfast.
Adapted from Inspired Taste.
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