Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles

Name: Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles
Yield: 6
Ingredients: 4 cups apple juice; 15 oz cranberry sauce, 1 can; ½ teaspoon kosher salt; 1 cinnamon stick; 3 pears, ripe but firm, peeled, halved, and cored; 1 cup heavy cream, chilled; 2 tablespoons granulated sugar; ¼ teaspoon vanilla extract; 12 shortbread cookies, store-bought

Recipe by Jordan Kenna from tasty.co

Snacks

Ingredients

6 servings

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4 cups apple juice
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15 oz cranberry sauce, 1 can
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½ teaspoon kosher salt
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1 cinnamon stick
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3 pears, ripe but firm, peeled, halved, and cored

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1 cup heavy cream, chilled
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2 tablespoons granulated sugar
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¼ teaspoon vanilla extract
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12 shortbread cookies, store-bought

Instructions

In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
Enjoy!