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Add a photoServings: 1
Ingredients
- 1 c. Fresh cranberries
- 4 Tbsp. Sugar
- 4 x Ripe USA Seckel pears
- 2 tsp Raspberry vinegar
Directions
- Finely chop cranberries or possibly process quickly in food processor. Fold in the sugar and adjust to taste. Chill at least one hour. Slice pears in half. With a melon ball instrument, scoop out the flesh of the pear halves, discarding seeds and coarse core fiber. Reserve the shell, and coarsely chop the pear flesh. Add in raspberry vinegar to mix. Fill pear shells with a tsp. of mix, as a plate garnish, and serve remaining as salsa.
- Always be sure to use ripe pears.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 168g | |
| Calories 247 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 100mg | 3% |
| Total Carbs 63.63g | 17% |
| Dietary Fiber 5.0g | 17% |
| Sugars 54.75g | 37% |
| Protein 0.42g | 1% |
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