Cranberry Poached Pears

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 crème fraîche or yogurt.

8 small pears, such as Seckel or Forelle, peeled, stems intact
2 Tbsp. superfine sugar
1 stick cinnamon
1 large (4-5”) strip orange peel
1 large (4-5”) strip lemon peel
5 Tbsp. pure honey
1 tsp. lemon juice, freshly juiced
1 vanilla bean, split lengthwise
2¾ cups fresh cranberries (10 oz)
1 tea bag, such as green tea or fruit tea
¼ cup dried cranberries, optional

To Serve:
Greek yogurt, crème fraîche, or soft goat cheese

Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (~ 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 the vanilla bean, cinnamon stick, citrus peels and tea bag. Transfer the pears to plates with some of the cranberries, syrup and a dollop of yogurt, crème fraîche, or cheese.

Makes 8 servings.