Cranberry Poached Pears

    35 minutes

    Not all poached pears need to be done in wine; this recipe uses cranberry juice to get the wonderful red colours into this popular dessert.

    44 people made this

    Serves: 8 

    • 3 cups (750ml) cranberry juice
    • 1/4 cup (60g) white sugar
    • 1 cinnamon stick
    • 8 pears, peeled with stems intact

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place cranberry juice, sugar and cinnamon stick into a large saucepan. Bring to a simmer over medium heat then simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
    2. Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.

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    Reviews in English (34)


    This such a great idea cos I often find that red wine overpowers the pears too much. I cooked the pears a little longer and added grated ginger.  -  20 Apr 2010


    This showy side salad delites the young and the old alike. I added a bit of powdered cinnomen to the cranberry juice. A vegtable peeler made the peeling process go quickly and a thin slice off the bottom made it so they all could stand proudly and uniquely. Afterwards I added a apple juice to the warm cranberry juice and served the flavorful leftovers chilled...  -  21 Nov 2007  (Review from Allrecipes USA and Canada)


    Very good! This was used as a dessert. Very tasty. I cooked down the leftover liquid and drizzled it over each pear just before serving. Presentation looked lovely and taste was terrific.  -  12 Mar 2009  (Review from Allrecipes USA and Canada)