CONNECT facebook twitter pintrest instagram e-newsletter

Pears Poached with Cranberries

From Lynne Wilson


1½ cups whole cranberries
¾ cup water
⅔ - 1 cup sugar (or to taste)
1 tsp. vanilla
3 medium pears (about 1½ pounds, halved, peeled, and cored)


Cook the cranberries, water, sugar, and vanilla in a 3-quart saucepan, uncovered, over medium heat until the sugar dissolves and the cranberries burst. Add the pear halves and simmer, covered for 20 minutes or until the pears are fairly tender.

Uncover and simmer for 15 to 20 minutes longer, basting occasionally, until the pears are very soft but still in one piece and the sauce has thickened. Remove from the heat and let the pears cool in the syrup.

Serve the pear halves at room temperature or slightly chilled, surrounded with sauce and topped with ice cream or whipped cream.

Any pears will work as long as they are not too ripe. Anjou and Bartlett take less time to cook than Bosc, which give excellent flavor, so adjust the cooking time accordingly.