Core the fruit from the bottom so that the stems stay intact and the fruit looks whole on the platter.

　　

Ingredients

Makes 8 servings

　　4 quarts apple juice

　　2 cinnamon sticks (each 3 inches long)

　　1 large piece crystallized ginger

　　6 whole cloves

　　1 lemon, halved

　　4 Fuji apples, or other cooking apples

　　4 Bartlett or Anjou pears

　　

Step 1

1. Fill a large, heavy pot with apple juice. Tie the cinnamon sticks, ginger, and cloves together in a cheesecloth bag with kitchen string and add to the juice. Bring to a boil; reduce the heat to medium-low and simmer 15 minutes, partially covered, to infuse flavors.

　　

Step 2

2. Meanwhile, squeeze the lemon into a large bowl and fill with water. Core the apples and pears from the bottom and peel them. Drop immediately into the lemon water (to prevent browning) until poaching time.

　　

Step 3

3. Carefully add apples to the boiling poaching liquid, reduce heat, and simmer until tender, 15 to 20 minutes. Remove to a bowl. Add the pears to the liquid and poach until tender, about 8 minutes. Remove to a bowl.

　　

Step 4

4. Cool the poaching liquid to room temperature and discard spice bag. Return fruit to the liquid and refrigerate overnight.

　　

Step 5

5. To serve, place the fruit, stem-ends up, on a cake stand or platter. Strain some of the liquid over the fruit.

　　

Nutrition Per Serving

Per serving: 320 calories

　　79g carbohydrates

　　1g protein

　　no fat or cholesterol.

　　#### Nutritional analysis provided by Other