Poached Pears with Cranberry Sauce
Poached pears with cranberry sauce uses fresh pears boiled in orange juice served with homemade cinnamon cranberry sauce. Serve for brunch or dessert. This is an easy and elegant way to serve those beautiful pears when they are in season. When you want to show off this beautiful fruit this is a nice recipe to try.
If you are looking for a lighter dessert, you can serve this with a beef, chicken, or fish dinner. You can also serve it for breakfast or brunch. This is a really pretty compliment to a brunch buffet. The red and gold colors go nicely with fall and Christmas decor.
You won’t believe how good your kitchen will smell when you make these poached pears! The scent of cinnamon, orange juice and pears boiling in a pot on the stove will have everyone heading for the kitchen asking if it is time to eat.
Poached Pears with Cranberry Sauce Recipe
- 4 Bartlett or other green pears, halved, cored
- 1 quart of Orange juice
- 1 cinnamon stick
- ======Cinnamon Cranberry Sauce======
- 1 cup sugar
- 1 cup water
- 1 (12 ounce) package fresh or frozen cranberries
- ¼ teaspoon cinnamon
- Place cored pear halves, cut-side up, in bottom of a Dutch oven or large stock pot.
- Add enough orange juice to cover. Add cinnamon stick. Bring to boil over medium heat, cover pan, reduce heat to simmer and cook 10 to 15 minutes, until the pears are tender.
- Remove pan from heat. Cool pears in liquid. Refrigerate in juice until chilled. Will keep up to 1 week.
- Just before serving, make sauce following the instructions below.
- To serve poached pears: place each pear half in a dessert bowl or on a dessert plate. Spoon cranberry sauce into the well of each pear and then drizzle a little more in an overall fashion over the entire pear. Garnish with a sprig of mint if desired.
- Cranberry Sauce Instructions:
- Mix sugar and water in a medium saucepan; stir to dissolve sugar.
- Bring to a boil; add cranberries. Return to a boil, reduce heat; boil gently 10 minutes stirring occasionally.
- Remove from heat. Cool completely at room temperature and refrigerate. Makes about 2¼ cups of cranberry sauce for your poached pears.