Pears with Blueberry Sauce
|Pears||4 Small, pared, leave stems attached|
|Thawed frozen concentrated orange juice no sugar added||1 Tablespoon|
|Unsalted margarine||2 Teaspoon, melted|
|Cinnamon stick||2 Inch, broken into half|
|Blueberries||1 Cup (16 tbs)|
|Granulated sugar||1 Teaspoon|
|Lemon juice||1 Teaspoon|
Preheat oven to 350°F.
In shallow 1-quart casserole arrange pears on their sides.
In 1-cup glass measure combine water, orange juice, and margarine; pour over fruit.
Add cinnamon stick and bake until pears are tender, 20 to 30 minutes, basting occasionally and turning pears over once after 15 minutes.
Using slotted spoon, transfer each pear, stem up, to a dessert dish; reserve pan juices.
In small saucepan combine pan juices with blueberries and bring to a boil.
In a small cup or bowl combine water, sugar, cornstarch, and lemon juice, stirring to dissolve cornstarch; add to saucepan and, stirring constantly, bring to a boil.
Reduce heat and cook, stirring frequently, until slightly thickened.