I find this recipe to be a perfect Yom Tov recipe, as most of the preparation can be done way in advance, yet they will still be perfectly fresh.
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Place the diced apples, cranberries, and sugar into a medium-sized pot.
Bring to a boil and then simmer until the liquid congeals.
Remove from heat.
Combine ingredients for crumb topping in a small bowl.
Preheat oven to 350°F (180°C).
Cut pears in half and scoop out the pits plus some extra flesh.
Fill the cavities with fruit mixture and sprinkle generously with crumbs.
Arrange in a pan and bake for 30 minutes or until a fork goes in easily.
Tips:
The apple-cranberry mixture can be stored in the fridge for up to 2 weeks. Store crumbs in the freezer.
Photography: Moishe Wulliger
Styling: Renee Muller
Fantastic!! Huge hit!! And very easy to do.
Freezing I’m wondering if I can prep this in advance and freeze it after it’s baked and all and only rewarm and serve at a later time. Can the pear be frozen or won’t b the same? Please let me know. Thanks!
Yes, you can freeze this dish.
Delicious! I made this recipe for Shabbos Tu Bshvat. I didn’t have cranberries, so I used blueberries and cherries, it came out delicious. I also added cinnamon and vanilla sugar to the crumbs to give it a bit of flavor.
My guests really enjoyed it 🙂
Thank you so much for the feedback Chavi !
great recipe!!! this is a great recipe, its easy delicious and looks really nice