Poached Pears with Cranberry Sauce

Poached Pears with Cranberry Sauce
Servings: 12 Prep 20 mins Cook 40 mins


  • 6 cups water
  • 2 1/2 cups dry white wine
  • 1 1/2 cups sugar
  • 4 whole cloves
  • 2 pieces (2 x 1/2-inch) lemon rind (no bitter white pith)
  • 12 Bosc pears, peeled, with stems attached, cored
  • 2 14 ounce cans cranberry sauce
  • 1 1/2 cups poaching liquid from pears
  • 12 sprigs fresh mint

Make It

1. Combine water, wine, sugar, cloves and lemon rind in 8-quart Dutch oven or divide between 2 smaller pots. Bring to boiling. Lower heat to maintain slow simmer.

2. Add the pears to Dutch oven or 2 smaller pots, laying them on their sides; cover pot(s) and simmer, basting and turning the pears occasionally, until they are knife-tender, about 40 minutes. Remove the pan from heat. Let the pears cool in the cooking liquid.

3. Simmer together the cranberry sauce and the reserved pear poaching liquid in a small saucepan, stirring, for 4 minutes or until the sauce is thickened . If the sauce is too thick, add a little more of the pear poaching liquid. Remove pan from heat and let sauce cool.

4. To serve, spoon the sauce onto each of 6 dessert plates, dividing equally. Place a pear upright in the pool of sauce on each plate. Garnish with sprigs of fresh mint.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 340, Fat, total (g): 1, chol. (mg): , carb. (g): 79, pro. (g): 1, sodium (mg): 22, Percent Daily Values are based on a 2,000 calorie diet.