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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.

Source: Martha Stewart Living, November 2007



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How would you rate this recipe?
  • chrissyjeets
    13 DEC, 2007
    does anyone know what adding a bit of white wine would do to this dessert?
    • MS11391672
      7 NOV, 2017
      Or orange liquor...
  • wyreherbie
    28 NOV, 2007
    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.
  • missmeow48
    12 NOV, 2007
    This is fantastic, ran out to the store this AM and got the ingredients, have already made them and took a sample WONDERFUL

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