Roasted Pears and Cranberry Syrup

• 23 cup dry red wine
• 23 cup blueberry-cranberry juice or 23 cup cranberry juice or 23 cup apple juice
• 13 cup granulated sugar
• 12 teaspoon ground ginger
• 1 14 teaspoons cinnamon, divided
• 1 teaspoon lemon juice
• 13 cup walnuts, chopped
• 13 cup dried cranberries or 13 cup raisins
• 5 medium bosc pears, firm but ripe, with stems on
• 1 12 cups vanilla yogurt

1. In a medium saucepan, bring wine, juice, sugar, ginger, 1/2 teaspoons cinnamin and lemon juice to a boil.
2. boil for 1-2 minutes, stirring to dissolve sugar.
3. In a small bowl, mix together walnuts, cranberries, and remaining cinnamon.
4. Using melon baller, or apple corer, seed and core pears from bottom wide end.
5. Using vegetable peeler, peel pears, leaving stem intact; trim bottom if necessary to stand upright.
6. Spoon walnut stuffing inside cavities and pack firmly.
7. Stand pears upright in 9-inch square cake pan.
8. Pour wine mixture over pears.
9. Bake in a 400F oven, basting every 12-15 minutes, for 25-30 minutes or just until pears are tender when pierced with sharp knife.
10. Let cool for 10 minutes.
11. With spatula, remove pears to plate.
12. (Pears can be made up to 8 hours ahead).
13. Pour sauce into a medium saucepan and bring to a low rolling boil; cook until syrupy and reduced to about 1/3 cup, 12-15 minutes.
14. Let cool to room temperature.
15. To serve, spread 1/4 cup yogurt on each plate; stand each pear upright in centre of yogurt.
16. Drizzle with syrup, allowing it to swirl into yogurt.
17. (if syrup is too thick, reheat slightly, on low or add just a little juice).

red wine, blueberrycranberry juice, sugar, ground ginger, cinnamon, lemon juice, walnuts, cranberries, bosc pears, vanilla yogurt

Taken from www.food.com/recipe/roasted-pears-and-cranberry-syrup-333198 (may not work)