Back to Cranberry-Poached Pears All Reviews for Cranberry-Poached Pears - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 cranberry-poached-pear-1107-mla102804.jpg

Ingredients Ingredient Checklist 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 3/4 cups (10 ounces) fresh cranberries 1 tea bag, such as green tea or fruit tea 1/4 cup dried cranberries (optional) Greek yogurt, creme fraiche, or soft goat cheese, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 cranberry-poached-pear-1107-mla102804.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

cranberry-poached-pear-1107-mla102804.jpg

cranberry-poached-pear-1107-mla102804.jpg

Ingredients

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 3/4 cups (10 ounces) fresh cranberries 1 tea bag, such as green tea or fruit tea 1/4 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.

Reviews (3)

 Add Rating & Review     50 Ratings   5 star values:        3    4 star values:        10    3 star values:        25    2 star values:        12    1 star values:        0

Reviews (3)

Add Rating & Review     50 Ratings   5 star values:        3    4 star values:        10    3 star values:        25    2 star values:        12    1 star values:        0

Add Rating & Review

50 Ratings 5 star values: 3 4 star values: 10 3 star values: 25 2 star values: 12 1 star values: 0

50 Ratings 5 star values: 3 4 star values: 10 3 star values: 25 2 star values: 12 1 star values: 0

50 Ratings 5 star values: 3 4 star values: 10 3 star values: 25 2 star values: 12 1 star values: 0

  • 5 star values: 3 4 star values: 10 3 star values: 25 2 star values: 12 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/13/2007   does anyone know what adding a bit of white wine would do to this dessert?  

Martha Stewart Member     Rating: Unrated       11/28/2007   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.  

Martha Stewart Member     Rating: Unrated       11/12/2007   This is fantastic, ran out to the store this AM and got the ingredients, have already made them and took a sample WONDERFUL

    Martha Stewart Member

    Rating: Unrated 12/13/2007

does anyone know what adding a bit of white wine would do to this dessert?

Rating: Unrated

Rating: Unrated 11/28/2007

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.

Rating: Unrated 11/12/2007

This is fantastic, ran out to the store this AM and got the ingredients, have already made them and took a sample WONDERFUL

All Reviews for Cranberry-Poached Pears

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cranberry-Poached Pears

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest