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Ingredients

• 1/3 cup  pear nectar, apple juice or water
• 1 tablespoon  lemon juice
• 8   slightly underripe pears, preferably Bosc or Bartlett, peeled and cut into 1/2-inch-thick slices
• 3/4 cup  packed light brown sugar
• 2 tablespoons  cornstarch
• 2 teaspoons  freshly grated lemon zest
• 1 tablespoon  finely minced fresh ginger
• 2 cups  cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
• 1 teaspoon  vanilla extract
• 1/3 cup  reduced-fat sour cream
• 1 tablespoon  lemon juice
• 1 1/3 cups  all-purpose flour, plus more for dusting
• 2 tablespoons  sugar, divided
• 1/2 teaspoon  salt
• 1/4 teaspoon  baking soda
• 1/4 cup  canola oil

Description

Cranberries Add A Particularly Pleasing Tartness And Color To Pears. Fresh Ginger, Lemon And Vanilla Brighten Up The Pears, While Reduced-fat Sour Cream Adds Flavor To The Biscuit-dough Crust.

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