I have to admit, I never did fine a vegetable side dish that I thought would woo the masses at the Richards/Rouse Thanksgiving. I did find a fruit one (and after receiving proper permission) tried this variation that I thought was delicious. I began with Martha Stewart's Roasted Pears and Dried Fruit and then made some adjustments resulting in this:
Roasted Pears, Cranberries and Dried Cherries
Ingredients:
2/3 c. Apple Cider
1/4 c. brown sugar
2 T unsalted butter, melted
3 pears, cored and cut into 8 wedges each -- I used three different varieties of pears for more flavor
3/4 c. dried tart cherries
4 oz fresh cranberries
zest of 1 lemon, removed in wide strips with a vegetable peeler
juice of one lemon
(Optional- 1/3 c. reduced fat sour cream + 1 T Brown sugar as a topping).
Directions:
1) Preheat oven to 400 degrees. In 9x13 in baking dish, whisk together apple cider, sugar, and butter. Add pears, dried cherries, cranberries, lemon zest, and lemon juice. Toss to combine.
2. Cover with aluminum foil and bake 15 minutes. Remove foil and continue to bake tossing once, until fruit is tender and beginning to brown (25 minutes or more--- we found some varieties of pear took longer to cook than others so if you want a very consistent texture maybe use only one variety).
3. Optional - whisk together sour cream and sugar. Serve warm or at room temperature with the sweetened sour cream.
This makes enough for four -- I quadrupled this recipe and served it at both our family gatherings. Using the fresh cranberries did make some of the pears turn red, particularly upon subsequent reheating, but that didn't bother me at all. I hope you all enjoy it as well!
2 comments:
That sounds great! I might have to give it a try. This is my first visit to your site =).
This was delicious, even the second day. It's a keeper!
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