Instructions: Sort cranberries and discard stems and any bruised or decayed fruit. Rinse and drain berries. Peel pears; cut in half and core. In a 2- to 2 1/2-quart baking dish, combine cranberries, pears, and lemon slices.

In a 1- to 2-quart pan over medium-high heat, stir sugar, vinegar, ginger, cinnamon, cloves, and 1/2 cup water until mixture boils and sugar is dissolved. Pour over fruit. Cover dish tightly with foil.

Bake in a 350 degree regular or convection oven until pears are tender when pierced, 45 minutes to 1 hour. Serve warm or at room temperature.

This recipe yields 4 servings.

Comments:
This recipe for oven-poached pears has been in Beth Canns family for more than 40 years. She serves them as a side dish with turkey or ham. Spooned over vanilla ice cream or frozen yogurt, they also make a great dessert.

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