Cranberry Poached Pears
A fresh and non-alcoholic alternative to wine poached pears. These richly flavored pears are poached in cranberry cocktail juice and fragrant INDIA TREE Mulling Spices. They make an easy and elegant dessert for entertaining. Serve them as shown or with ice cream, whipped cream, mascarpone or ricotta. Include them as an ingredient in parfaits or trifles. Sliced, they make a great addition to salads.
|2||cups cranberry cocktail juice|
|2||tablespoons INDIA TREE Mulling Spices|
|1/2||INDIA TREE Cinnamon Stick -broken into pieces|
|3/4||cup INDIA TREE Caster Sugar|
|6||ripe pears halved, peeled and cored|
|1||teaspoon vanilla extract|
- Medium saucepan
- Measuring cups – dry
- Measuring cups – liquid
- Measuring spoons
- Parchment circle
*To make a parchment circle: Take a large circle or square of parchment and fold it into a triangle. Use scissors to trim edge so it fits over fruit. Cut a hole in the center. Place over pears as they poach.
- Bring cranberry cocktail, water, mulling spices, cinnamon stick and sugar to a boil in a medium saucepan set over medium-high heat. Boil for 3 minutes.
- Add pears and vanilla; reduce heat to a simmer. Cover with circle of parchment paper*, pressing down so parchment touches pears (see tip below). Poach for 15 to 20 minutes or until tender. (This will vary depending on ripeness of pears.) Remove pears. Cool completely.
- Bring poaching liquid to a boil. Reduce for 15 to 20 minutes or until syrupy and reduced to 3/4 cup. Cool.
- Serve pears with a drizzle of reduced syrup.