Ingredients
2 (29-ounce) cans pear halves, drained
2 cups ginger ale $
1/4 cup fresh orange juice (about 1 orange) $
2 tablespoons fresh lemon juice (about 1/2 lemon)
2 tablespoons butter or margarine, melted $
1/2 teaspoon ground cinnamon, divided
1 (12-ounce) jar red currant jelly
Mock Devonshire Cream:
1 cup whipping cream
1/2 cup sour cream $
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Garnish: ground cinnamon
Preparation
Arrange pear halves, cut side up, in an ungreased 13" x 9" baking dish. Stir together ginger ale and next 3 ingredients. Pour ginger ale mixture over pears; sprinkle with 1/4 teaspoon cinnamon. Cover and chill at least 3 hours or overnight. Remove pears from refrigerator, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 40 minutes. Melt jelly in a small saucepan over low heat; stir in remaining 1/4 teaspoon cinnamon and 3 tablespoons pan juices. Remove pears from baking dish using a slotted spoon. Place pears in a serving dish; pour jelly mixture over pears. Serve with Mock Devonshire Cream.
Mock Devonshire Cream: Beat whipping cream at high speed with an electric mixer until soft peaks form; fold in sour cream, sugar, and vanilla. Note: Otherwise known as clotted cream, Devonshire cream is a specialty of Devonshire, England. It’s made by heating rich, unpasteurized milk and, after cooling, removing the thickened cream that forms a top layer. In our version, sour cream mocks the thick texture of the real cream.
Garnish with cinnamon, if desired.
