13 cup dried sweetened cranberries
13 cup dried apricot, finely chopped
1 (300 ml) caneagle brand sweetened condensed milk (low-fat)
14 cup water
12 teaspoon imitation brandy extract
23 cup fine ricotta cheese
12 tablespoon lemon zest, finely grated
Peel and halve pears lengthwise. Scoop out core using a melon baller. Place pears face up in 8x8-inch glass baking dish. Sprinkle cranberries and apricots over and around pears. Stir sweetened condensed milk, water and imitation brandy extract together until smooth; pour over and around pears. Set dish in a 9x13 inch ovenproof pan; set on oven rack. Carefully pour boiling water into outer pan to 1/2-inch depth. Bake in 350F oven for 40 minutes or until pears are tender, occasionally spooning sauce over pears. Meanwhile, stir ricotta and lemon zest together. Slowly and carefully remove pan from oven; remove pear halves and place on a serving plate. Spoon ricotta mixture into each scooped out pear half. Drizzle sauce and dried fruit over pears. Serve immediately.