Eva Longoria’s Cranberry-Poached Pears
recipe: poached pear dessert
Keep your heart healthy with this mouthwatering mix of cranberries and pears – a power pair packed with Vitamin C and anti-cancer properties.Yields: 8 servings
- 8 small pears, such as Seckel, Forelle, or another variety, peeled, stems intact
- 5 Tbsp honey
- 3 Tbsp sugar
- 1 4- to 5-inch strip range zest (removed with a vegetable peeler)
- 1 4- to 5-inch strip lemon zest (removed with a vegetable peeler)
- 1 Tsp fresh lemon juice
- 1 3-inch cinnamon stick
- 1 vanilla bean, split lengthwise in half
- 1 fruit tea bag
- 2 ¾ cups (10 ounces) fresh or frozen cranberries
- Place the pears in a saucepan large enough to hold them snugly. Add enough water (about 4 cups) to barely cover them. Add the honey, sugar, orange and lemon zests, lemon juice, and cinnamon stick.
- Using the tip of a paring knife, scrape the vanilla seeds out of the pod and add them to the pan. Toss in the pod and add the tea bag. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat and simmer until the pears are tender when pierced with the tip of a knife, about 10 minutes.
- Add the cranberries and return to a simmer until they burst, about 3 minutes. Remove and discard the tea bag.
- Transfer the pears to a large bowl and pour over the cranberries and syrup. Cover and refrigerate overnight or up to 3 days.
- Remove and discard the citrus zest, cinnamon stick, and vanilla bean. To serve, arrange the pears on a platter. Spoon over the cranberries and as much of the poaching liquid as desired.
Excerpted from Eva’s Kitchen by Eva Longoria and Marah Stets (Random House).