Stuffed Pears

  • 1/2 lb Organic Sausage (I use poultry sausage)
  • 1 Shallot, sliced thin
  • 1 Tbs. Olive Oil
  • Fresh Sage
  • Sea Salt & Pepper
  • 1/2 head  Green Cabbage, finely chopped
  • 3/4 cup Cranberries
  • 1 Bay Leaf
  • 1 Tbs. Apple Cider Vinegar
  • 2 tsp. Honey or Maple Syrup
  • 2 Pears (I used red pears)

Preheat oven to 350 degrees.

Cut pears in half and scoop out seeds (discard) and some of the fruit (set aside). Place pears in a baking dish and squeeze fresh lemon juice over them. Roughly chop the pear that was set aside.

In a skillet, heat oil over medium and add sausage& shallot. Season with a little salt, pepper and add sage. Once the sausage is cooked through add cabbage, cranberries, chopped pear, cider vinegar, honey, and bay leaf. Cover and simmer until cabbage is wilted, about 10 minutes.

Stuff the pears in the baking dish, sprinkle with bread crumbs and a little drizzle of olive oil (optional) and place in oven for about 10-12 minutes. Bread crumbs should be lightly browned.

Also delicious with a little brie on top and then heated in the oven until melted.

Serves 4  when served with a nice salad of greens on the side.