Cranberry-Poached Pears

Name: Cranberry-Poached Pears
Yield: makes 8 servings
Ingredients: 8 small pears, such as Seckel, Forelle, or another variety, peeled, stems intact; 5 tablespoons honey; 3 tablespoons sugar; 1 4- to 5-inch strip orange zest (removed with a vegetable peeler); 1 4- to 5-inch strip lemon zest (removed with a vegetable peeler); 1 teaspoon fresh lemon juice; 1 3-inch cinnamon stick; 1 vanilla bean, split lengthwise in half; 1 fruit tea bag; 2 3/4 cups (10 ounces) fresh or frozen cranberries

December 9, 2011

As they simmer, the pears send enticing wafts of fruit and vanilla through the air, a fitting invitation to a supremely elegant dessert. I’ve also served these at Thanksgiving with the main course in place of traditional cranberry sauce. The tea bag adds undertones that complement or highlight the fruit in the simmering liquid—fruity or floral, depending on what you use. Choose a fruit tea that you like—I use tropical green tea or passion fruit.

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