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.
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