Method

Combine the cranberries, the walnuts, 1 cup of the cranberry juice, and the wine in a saucepan and bring to a boil.  Decrease the heat to medium and cook until the liquid becomes syrupy, about 10 minutes.

While the mixture is simmering, prepare the pears.  Halve the pears and scoop out the center with a melon baller to remove the center core and create a small hollow.  Place the pear halves in a microwave safe dish and pour the remaining 1/2 cup cranberry juice over the pears.  Cover and microwave on high until softened, about 6 minutes.

Arrange the poached pears on a serving dish and use a slotted spoon to fill with the cranberry-walnut mixture.  Drizzle the remaining syrup over all.

Serves: 4

Reprinted with permission from ©Robin Robertson, Quick-Fix Vegetarian, published by Andrews McMeel   click for book review

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