Poached pears with cranberry sauce uses fresh pears boiled in orange juice served with homemade cinnamon cranberry sauce. Serve for brunch or dessert.
Cook Time30 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: homemade cranberry sauce, poached pears
Servings: 8
Author: Laura Warnke
Ingredients
4Bartlett or other green pearshalved, cored
1quartOrange juice
1cinnamon stick
Cinnamon Cranberry Sauce
1cupsugar
1cupwater
112 ounce packagefresh or frozen cranberries
1/4teaspooncinnamon
Instructions
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 2 1/4 cups of cranberry sauce for your poached pears.