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Cranberry-Poached Pears

Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates
Yield Serves 8 (serving size: 1 pear plus cranberries and poaching liquid)
For an elegant seasonal dessert, poach fresh pears in a spiced mixture of honey, citrus zest, and fresh cranberries.


  • 8 firm, small (stem-on) peeled pears
  • About 4 cups water
  • 5 tablespoons honey
  • 3 tablespoons sugar
  • 1 (4- to 5-inch) strip orange zest
  • 1 (4- to 5-inch) strip lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 (3-inch) cinnamon stick
  • 1 vanilla bean
  • 1 passion fruit tea bag
  • 2 3/4 cups cranberries

Nutrition Information

  • calories 161
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 43 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 3 mg
  • calcium 18 mg

How to Make It

  1. Place pears in snug-fitting saucepan; cover with about 4 cups water. Add honey, sugar, orange and lemon zest, lemon juice, and cinnamon stick. Remove seeds from vanilla bean pod; add seeds, pod, and tea bag to pan. Over medium-high heat, bring to a boil; stir to dissolve sugar. Reduce heat and simmer (15-20 minutes), until pears are tender when pierced. Add cranberries; return mixture to a simmer until cranberries burst (about 3 minutes). Discard tea bag. Carefully place ingredients in a large bowl; cover and refrigerate overnight. Discard zest, pod, and cinnamon stick. Serve 1 pear with cranberries and liquid in a bowl.

Beso, Hollywood and Las Vegas