Cheesecake Pears
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
PEARS10 bosc pears2 cinnamon sticks (or 2 tsp. ground)2 cups 100% cranberry juice2 cups 100% orange juice1 vanilla bean, split lengthwise (or 1tsp. extract, recommend beans though)CHEESECAKE STUFFING1 cup light cream cheese, at room temperature1 teaspoon vanilla extract1/2 teaspoon ground ginger1/8 teaspoon almond extract (optional)1/3 cup unsweetened dried cranberries1/2 cup unsalted almonds, sliced and toasted
1. Peel pears, Bosc pears work best. Trim bottom so that they sit flat. Using a small spoon or melon baller, scoop out and discard cores. Place pears in a very large heavy saucepan. Add 2 cinnamon sticks (or ground) and juices. Add either 1 tsp. pure vanilla extract or the beans of 1 pod. (throw the husk in there too.)
2. Bring to a boil, then reduce heat. Cover and simmer, turning occasionally, until almost tender, but still firm, about 20-25 mins.
3. In a bowl, stir room temp. cream cheese and 1tsp. vanilla extract, ginger, and if wanted, 1/8tsp. of almond extract, until mixed. If mixture is too thick to stir, add a few spoons of hot pear liquid. Stir in cranberries and almonds.
4. Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan, stirring often, until it reduces to about 1/2 cup. The sauce will foam and bubble toward the end, so stir often. Remove from heat, discard cinnamon stick and vanilla husk.
5. To serve, fill pears with cheese mixture. Place on plates, spoon sauce over pears.
Serving size is 1/2 pear, stuffed.
Number of Servings: 10
Recipe submitted by SparkPeople user WONNDER1.
2. Bring to a boil, then reduce heat. Cover and simmer, turning occasionally, until almost tender, but still firm, about 20-25 mins.
3. In a bowl, stir room temp. cream cheese and 1tsp. vanilla extract, ginger, and if wanted, 1/8tsp. of almond extract, until mixed. If mixture is too thick to stir, add a few spoons of hot pear liquid. Stir in cranberries and almonds.
4. Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan, stirring often, until it reduces to about 1/2 cup. The sauce will foam and bubble toward the end, so stir often. Remove from heat, discard cinnamon stick and vanilla husk.
5. To serve, fill pears with cheese mixture. Place on plates, spoon sauce over pears.
Serving size is 1/2 pear, stuffed.
Number of Servings: 10
Recipe submitted by SparkPeople user WONNDER1.
Nutritional Info Amount Per Serving
- Calories: 228.0
- Total Fat: 6.8 g
- Cholesterol: 12.0 mg
- Sodium: 124.6 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.5 g
- Protein: 4.3 g
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