| 1 | Halve, peel, and core the pears. |
| 2 | Sprinkle freshly cut pears with lemon juice to prevent browning. |
| 3 | Place in microwave-safe dish and cover with cranapple juice. |
| 4 | Cover and cook on high 6 - 8 minutes or until pears are fork tender. |
| 5 | (check the pears after 6 minutes; the fresher the pears, the longer they"ll take to cook). |
| 6 | Spoon juice over pears, cover, and let stand 30 minutes or refrigerate overnight. |
| 7 | I love the texture and buttery flavor of poached pears. |
| 8 | This microwave poaching method is so simple that sometimes i buy a big bag of pears and poach them all at once. |
| 9 | They can then be refrigerated and covered and eaten as snacks throughout the next week. |
| 10 | Bosc and bartlett pears are the best varieties for poaching. |
| 11 | This is a nice holiday recipe because the cranberry juice turns the pears a pale pink color. |
| 12 | These pears are pretty garnished with some fresh mint sprigs. |
| 13 | This recipe is best made at least 30 minutes in advance to give the pears time to cool. |
| 14 | Total calories per half pear: 62; fat: <1 gram recipe by nanette blanchard: the following recipes are |
