Quick & Easy

Pears poached in cranberry syrup

Sweetly astringent cranberry juice is gorgeous paired with simply poached sweet, ripe pears.
pears poached in cranberry syrup



1.Combine juice, wine, cardamom and vanilla bean in large saucepan.
2.Add peeled pears to pan; bring to the boil. Simmer, covered, about 25 minutes or until tender. Cool pears in syrup.
3.Remove pears from syrup; strain syrup into medium heatproof bowl. Return 2 cups of the strained syrup to same pan (discard remaining syrup); bring to the boil. Boil, uncovered, about 15 minutes or until syrup is reduced by half. Serve pears, hot or cold, with syrup.

This recipe is suitable for diabetics. Pears can be poached a day ahead; reduce the syrup just before serving. If beurre bosc pears are unavailable, use packham or Williams pears.


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