Food & Cooking Recipes Dessert & Treats Recipes Cranberry-Poached Pears 3.1 (50) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Servings: 8 Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese or a dollop of creme fraiche or yogurt. Ingredients 8 small pears, such as Seckel or Forelle, peeled, stems intact 2 tablespoons superfine sugar 1 cinnamon stick 1 large strip (4 to 5 inches) orange peel 1 large strip (4 to 5 inches) lemon peel 5 tablespoons honey 1 teaspoon fresh lemon juice 1 vanilla bean, split lengthwise 2 ¾ cups (10 ounces) fresh cranberries 1 tea bag, such as green tea or fruit tea ¼ cup dried cranberries (optional) Greek yogurt, creme fraiche, or soft goat cheese, for serving Directions Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes. Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more. Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight. Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese. Print