The juice and wine create a sweet syrup in this simple, elegant dessert.

Recipe by Oxmoor House January 2002


Recipe Summary

6 servings (serving size: 1 pear half and 1/3 cup poaching liquid with cranberries)


Ingredient Checklist


Instructions Checklist
  • Peel pears, and remove cores. Cut each pear in half lengthwise.

  • Combine cranberry juice and next 5 ingredients in a large nonstick skillet. Add pears; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender, turning once. Remove pear halves with a slotted spoon, reserving juice mixture in pan. Place pears in a serving dish.

  • Remove cinnamon sticks and whole cloves from pan; discard. Add cranberries. Bring to a boil, and reduce liquid by one-third. Pour syrup over pears; cool 20 minutes.


Oxmoor House Healthy Eating Collection

Nutrition Facts

194 calories; fat 0.8g; saturated fat 0.1g; protein 0.6g; carbohydrates 48.9g; iron 0.6mg; sodium 4mg; calories from fat 3%; fiber 3.9g; calcium 20mg.