Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles
4 cups apple juice (960 mL)
15 oz cranberry sauce (425 g), 1 can
½ teaspoon kosher salt
1 cinnamon stick
3 pears, ripe but firm, peeled, halved, and cored
1 cup heavy cream (240 mL), chilled
2 tablespoons granulated sugar
¼ teaspoon vanilla extract
12 shortbread cookies, store-bought
How to Make It
In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
Liquid Measuring Cup
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