You are here

Ruby Pears

  Canned pear halves 56 Ounce, drained (2 Can)
  Ginger ale 2 Cup (32 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
  Ground cinnamon 1⁄2 Teaspoon, divided
  Red currant jelly 12 Ounce

Arrange pear halves, cut side up, in an ungreased 13" x 9" baking dish.
Stir together ginger ale and next 3 ingredients.
Pour ginger ale mixture over pears; sprinkle with 1/4 teaspoon cinnamon.
Cover and chill at least 3 hours or overnight.
Remove pears from refrigerator, and let stand at room temperature 30 minutes.
Uncover and bake at 350° for 40 minutes.
Melt jelly in a small saucepan over low heat; stir in remaining 1/4 teaspoon cinnamon and 3 tablespoons pan juices.
Remove pears from baking dish using a slotted spoon.
Place pears in a serving dish; pour jelly mixture over pears.
Serve with Mock Devonshire Cream.
Garnish, if desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2237 Calories from Fat 215

% Daily Value*

Total Fat 24 g37.7%

Saturated Fat 15.4 g77.2%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 267.1 mg11.1%

Total Carbohydrates 528 g176%

Dietary Fiber 26 g104%

Sugars 382.2 g

Protein 0.9 g1.8%

Vitamin A 18.5% Vitamin C 99.2%

Calcium 32.4% Iron 142.4%

*Based on a 2000 Calorie diet

Ruby Pears Recipe