Easy Cranberry Poached Pears Recipe
These Cranberry Poached Pears are a delicious and festive holiday dessert. And so simple to make, you'll find them a perfect addition to your seasonal feasts and gatherings. Poached in cranberry juice, they're sweet and fragrant with orange, cinnamon, and cloves.
Servings: 4 servings
Calories: 184kcal
Ingredients
- ½ cup granulated sugar
- ½ cup water
- 4 large pears peeled and cored with stem left intact
- 1 quart cranberry cocktail juice
- 2 tablespoons lemon juice
- 1 cinnamon stick
- 1 large piece of orange peel
- 3 whole cloves
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a large Dutch oven or saucepan, heat the water and sugar until the sugar is completely dissolved.
- Reduce heat to low and pour in the cranberry juice and lemon juice. Then add the cinnamon stick, whole cloves, and orange peel into the pan. Let the poaching liquid heat while prepping the pears.
- Core the ripe but firm pears using a melon baller from the bottom of the pears and remove the seeds. Then peel the pears and leave the stems attached. Add gently to the poaching liquid.
- Cook the pears, uncovered, until they are tender but still holding their shape; about 15 to 20 minutes.
- Remove the pears to a platter and bring the remaining syrup to a boil in the pan. Continue to cook until the liquid is reduced to 2 cups.
- Remove the spices and orange peel from the liquid. Mix together the cornstarch and cold water until dissolved and then stir into the liquid. Stir and cook over moderate heat until the sauce thickens.
- Spoon sauce over pears, garnish with mint leaves, add crème Fraiche or whipping cream and serve warm.
Nutrition
Calories: 184kcal | Carbohydrates: 47g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 31mg | Fiber: 1g | Sugar: 40g | Vitamin A: 13IU | Vitamin C: 56mg | Calcium: 15mg | Iron: 0.3mg