Saturday, October 2, 2010
I remember reading somewhere that the average pear is perfectly ripe for about three seconds, before which it's too hard and after which it's all mushy. This recipe avoids that problem by cooking them -- just make sure they're at the too hard end of this spectrum or you'll end up with pear soup. Ditto if you use apples.
You need to do two things at the same time to pull this off. The first is poach your pears, the second is make a cranberry sauce to put inside them. Luckily, neither of these two things is very complicated, so jump in!