Help me make Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles.
Here's a recipe for Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles:

Ingredients:

• 4 cups apple juice
• 15 oz cranberry sauce, 1 can
• 1/2 teaspoon kosher salt
• 1 cinnamon stick
• 3 pears, ripe but firm, peeled, halved, and cored
• 1 cup heavy cream, chilled
• 2 tablespoons granulated sugar
• 1/4 teaspoon vanilla extract
• 12 shortbread cookies, store-bought

Instructions:

1. In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
2. Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
3. Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
4. Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
5. In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
6. Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.

Enjoy your Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles!