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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

50 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 25
  • 2 star values: 12
  • 1 star values: 0
Rating: Unrated
does anyone know what adding a bit of white wine would do to this dessert?
Rating: Unrated
I tweaked the ingredients-substituted Canadian maple syrup for honey; used two UK Clipper Oganic Green Tea bags; used brown sugar in place of refined white sugar; added an extra cup of organic dried sugared cranberries. Madagascar Bourbon vanilla beans are the optimal flavouring. The pinkish hue imbued to the mixed batch of skinned Forella and Seckel pears...simply luxuriant presentation. Martha, you have once again upped the ante on taste and plate image. A sincere thanks for your webite.
Rating: Unrated
This is fantastic, ran out to the store this AM and got the ingredients, have already made them and took a sample WONDERFUL