How to make it

  • Cook cranberries, maple syrup and dried cranberries in a saucpean until berries pop about 4 to 6 mins
  • Set aside and cool slightly or refrigerate covered up to 3 days to be reheated before serving
  • Peel 2 ripe pears and cut in half lengthwise
  • scoop out core and seeds
  • place on cutting board, cut side down and slice into 1/4 inch slices
  • To serve: arrange pears in a fan shape on serving dishes and spoon warm cranberry topping over pears
  • Serve immediately
  • my note: make more decadent by adding a dollop of whiped cream or whipped topping or accompany along with a piece of angel food cake

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