2 tablespoons light rum (or more, to taste), optional
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
Pears with Cranberries and Walnuts
Preheat oven to 350 degrees. Line a 9 by 12-inch baking dish with parchment paper, or spray with nonstick cooking spray.
In a small mixing bowl, whisk together the lemon juice, honey, vanilla and cinnamon. Set aside.
Place the pear halves, cut side up, in the prepared baking dish. Divide cranberries evenly between the pears, stuffing into the hollow core. Sprinkle walnuts on top of cranberries, mixing them together a bit with your fingers.
Drizzle lemon-cinnamon mixture over the top of the pears and filling. Bake, uncovered, for 25 to 30 minutes or until tender.
Cinnamon Whipped Cream
While the pears are baking, prepare the whipped cream: in a large mixing bowl, whisk the whipping cream, sugar, rum (if using), cinnamon and vanilla with an electric mixer until stiff peaks form.
Serve baked pears warm or at room temperature, topping each with a dollop of whipped cream.
Make ahead: Pears can be baked a few hours prior to serving, covered and kept at room temperature. I like to place them in a 300 degree oven to warm a bit before serving.
Note: Proportions for the cranberries and nuts are approximate, and depend on the size of the pears used.