Best Blushing Cranberry Pears Recipes

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CRANBERRY-POACHED PEARS



Cranberry-Poached Pears image

Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese or a dollop of creme fraiche or yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

8 small pears, such as Seckel or Forelle, peeled, stems intact
2 tablespoons superfine sugar
1 cinnamon stick
1 large strip (4 to 5 inches) orange peel
1 large strip (4 to 5 inches) lemon peel
5 tablespoons honey
1 teaspoon fresh lemon juice
1 vanilla bean, split lengthwise
2 3/4 cups (10 ounces) fresh cranberries
1 tea bag, such as green tea or fruit tea
1/4 cup dried cranberries (optional)
Greek yogurt, creme fraiche, or soft goat cheese, for serving

Steps:

  • Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
  • Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
  • Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
  • Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

PEAR CRANBERRY SAUCE



Pear Cranberry Sauce image

We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.

Provided by Taste of Home

Time 30m

Yield about 2 cups.

Number Of Ingredients 6

2-1/2 cups cubed peeled ripe pears (about 3 medium)
1 cup water
1/2 teaspoon ground ginger
1 cinnamon stick (3 inches), broken in half
1 package (12 ounces) fresh or frozen cranberries
1 to 1-1/4 cups sugar

Steps:

  • In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 0 protein.

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