Ingredients

• 7 firm pears (Starkrimson or Bosc work well)
• 2 oranges, zested and juiced
• 4 Tablespoons dried cranberries
• 2 Tablespoons chopped almonds or walnuts
• 2 Tablespoons brown sugar
• ½ cup sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 1-2 Tablespoons fresh ginger, peeled and minced
• 2-4 Tablespoons butter or oil

Directions

1. Peel, core, and chop one pear into small pieces.

2. Add the pear to a medium saucepan along with the cranberries, brown sugar, almonds or walnuts, ¼ teaspoon cinnamon (save the remaining cinnamon for later), nutmeg, salt, ginger, orange zest and orange juice.

3. Bring to a boil. Reduce heat to medium-low; cook, stirring until mixture is soft and thickened, about 10-15 minutes. This mixture will be the pear stuffing. Let cool.

4. Heat oven to 350°. Grease a 9-inch glass pie dish with butter or oil. In a bowl combine the remaining cinnamon with sugar and set aside.

5. Using a channel knife (used for garnishing), or the tip of a teaspoon, cut a spiral pattern in the skin of each remaining pear from top to bottom. Carefully core each pear from the bottom with a melon baller or a tablespoon, coring about 1½-2 inches deep.

6. Divide stuffing among pears; brush outsides with butter or oil and roll in cinnamon-sugar mixture to coat.

7. Stand pears upright in the prepared dish, and sprinkle with remaining cinnamon-sugar; bake until just tender when pierced with a paring knife, about 40 minutes. Let cool 10 minutes before serving.