Poached Pears I

Peel, halve, and core the pears using a small spoon or melon baller to remove the seeds. Toss the pear pieces immediately with the fresh lemon juice to prevent browning.

Pour the cranapple juice into a saucepan or pot and bring to a gentle simmer over medium heat.

Carefully add the lemon-coated pear halves to the simmering cranapple juice, arranging them cut-side down if possible.

Simmer the pears gently until they are tender when pierced with a fork but still hold their shape, approximately 20 minutes. The liquid should bubble gently, not vigorously.

Remove the pears from the heat and let them cool slightly in the poaching liquid before transferring to a serving dish. Pour some of the cooking liquid over the pears for presentation and added flavor.

Serve warm or chilled, depending on preference. The pears can be enjoyed as is or accompanied by whipped cream, custard, or as a component of a larger Thanksgiving dessert.