Cranberry and Red Wine Poached Pears
An elegant pear dessert in a cranberry and red wine sauce with cinnamon and cloves.
Equipment
- Saucepan
- Dutch oven
- Potato peeler
Ingredients
- 8 Bosc pears
- 2 cups cranberries fresh or frozen
- 2 cups red wine
- 2 cups water
- 1 cinnamon stick
- 6 whole cloves
- ⅔ cup brown sugar
- ½ cup sugar
- 1 tablespoon lemon zest
Instructions
- In a saucepan add the sugars, wine, water, lemon zest, cinnamon stick, cranberries and cloves. Bring to a boil and reduce the liquid to 4 cups about 10 minutes.2 cups cranberries, 2 cups red wine, 2 cups water, 1 cinnamon stick, 6 whole cloves, ⅔ cup brown sugar, ½ cup sugar, 1 tablespoon lemon zest
- While the poaching liquid is reducing, using a sharp knife or potato peeler remove the skin of the pears as thinly as possible. Slice off a small amount of bottom of the pear just so it stands up when set in the Dutch oven.
- In the Dutch oven add all of the pears and then pour the poaching liquid over the pears. The liquid may not cover the pears and that is ok.
- Over medium-high heat bring the poaching liquid back to a boil, then reduce to a simmer, and cover. Cook for 30 minutes basting halfway through. A knife should pass through easily.8 Bosc pears
- Strain the poaching liquid. This can be reduced to a thicker sauce to become a glaze or can be served with the pear as is.
Nutrition
Serving: 1pearCalories: 282kcalCarbohydrates: 62gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 13mgPotassium: 329mgFiber: 7gSugar: 49gVitamin A: 61IUVitamin C: 11mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!