Roasted Pears With Cranberries

Peel pears, split lengthwise (keeping stem on 1 half), and core. Put pears, cut-side down, in baking dish just large enough to hold snugly in single layer.

Combine butter, vinegar, allspice, sugar, salt and water in small dish. Brush mixture over pears.

Bake uncovered at 400 degrees F, occasionally spooning juices over pears, for 15 minutes.

Sprinkle cranberries over pears. Add 2 tablespoons water to dish. Bake until pears are tender and fork slides easily into flesh, shaking pan once during baking to shift cranberries, about 15 to 25 minutes more, depending on ripeness of pears.

Add more water as needed to maintain sauce-like consistency. Spoon sauce over pears (Can be baked a few days ahead and refrigerated, covered airtight. Let come to room temperature before reheating).

To serve, gently reheat pears (add water as needed for sauce), uncovered, in 400 degrees F oven for 10 minutes.

Arrange pears, cut-side up, on serving plates. Spoon juices and cranberries on pears, dividing evenly. Serve hot.