A “pear” of KaTom recipes with real autumn appeal

We would like to share a couple of seasonal recipes for November. Both are made with healthy fruits and seasonings that are plentiful this time of year. They are very tasty dishes to try by themselves, or for your holiday meals.

Cranberry poached pearsIngredients for Pears

  • 4 pears
  • 2 cups cranberry juice
  • 1 cup water
  • 1/2 cup sugar
  • 1 cinnamon stick or 1/2 tsp. ground cinnamon

Ingredients for Raisin Sauce

  • 1 cup raisins
  • 1 cup cranberry juice
  • 1 cup sparkling grape juice
  • 1/2 cup sugar
  • 1 tsp. corn starch

Directions

Peel the 4 pears (leaving stems in place).

In a medium size pan, bring the 2 cups cranberry juice, 1 cup water, and 1/2 cup sugar to a boil.

Reduce heat to simmer, then add cinnamon and pears. Cover and cook until tender, about 20-25 minutes.

While pears cook, make raisin sauce by cooking raisins, cranberry juice, grape juice, sugar, and corn starch over medium heat. Cook until raisins plump and sauce thickens.

When pears are tender remove from mixture and drizzle with raisin sauce for serving warm or let cool and serve at room temperature


stuffed baked applesIngredients

  • 4 tart apples
  • 1 tsp. raisins
  • 1 tbsp. butter
  • 2 tbsp. brown sugar
  • 1/4 tsp. cinnamon

Directions

Preheat oven to 325 degrees F. Wash, dry, and core apples leaving bottoms intact.

Stuff each apple with raisins, brown sugar, butter, and cinnamon. Place in a covered baking dish and bake for 30-45 minutes or until apples are tender. Drizzle raisin sauce over apples and serve.

Derek Hodges
Derek Hodges

Derek Hodges is a proud North Carolinian who moved to Tennessee in 2006 to preach the gospel of Cheerwine and mix some Tar Heel blue in with all the orange. He has made wonderful friends who tolerate occasional remarks like those above. He and his wife Amanda enjoy spending weekends at Dollywood and trying to convince their dog Shiloh to get over his fear of swimming.

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