Cranberry Spiced Poached Pears
Out of all the seasons, Fall is by far my favorite. The cooler days that allow for longer walks, lit fireplaces, along with the sights of brightly colored leaves falling from trees always lift my spirits. And I haven’t even begun to talk about the harvests of apples, pears, pumpkins, and of course cranberries. While the cranberry harvest is still a few weeks away, pears and apples are just starting to make they’re way off the trees. This past weekend my husband and I, with Caroline in tow, visited several local apple and pear orchards. I couldn’t resist the temptation to load up our car with all sorts of goodies including blueberries, blackberries, apples, pears, and cider.
“The pear is a relative of the apple and a native to the temperate regions of Europe and Asia. Pears are good sources of fiber and contain phosphorus and carotenoids as well as ellagic acid, a substance that protects against cancer. The ancient Chinese valued the pear fro treatment of the stomach and lungs. There are many delicious varieties of pears. The best for poaching and baking purposes are the Bartletts.” (Nourishing Traditions, page 577)
Bartlet pears are a personal favorite of mine. I find that their sweet flavor pairs well with the tart cranberry. Here’s a recipe that was a favorite in my parents home. I’ve tweaked the recipe a bit over the years by adding a few spices. It is perfect for this time of year when fresh cranberries haven’t made their way off the bog and you’ve got some in the freezer that need to be used up.
Cranberry-Spiced Poached Pears
- 8 slightly under ripe Bartlett pears
- 1/2 cup of unsweetened cranberry juice
- 1/4 cup of fresh lemon juice
- 1/2 cup of maple syrup
- 1 cup of water
- 1 tablespoon of vanilla extract
- 1 teaspoon of nutmeg
- 1/4 teaspoon of ground ginger
- 1/2 cup of frozen cranberries
- plain homemade yogurt, fresh cream, or ice cream for garnish (optional)
Peel the pears, cut in half lengthwise, and core. Brush the pears with lemon juice and set aside. In a large sauce pan combine cranberry juice, maple syrup, and water. Allow to simmer for a few minutes. Add vanilla, nutmeg, ground ginger, and two tablespoons of lemon juice and stir. Add the frozen cranberries and simmer for about 10 minutes, stirring occasionally. Add the pears and cover. Let it simmer for about 10 to 20 minutes until the pears are soft. Transfer the pears to a bowl and cover to keep warm. Meanwhile let the liquid simmer until it thickens into a syrup. Cut pears into lengthwise slices and arrange on desert plates. Drizzle the pears with the syrup. Serve with homemade yogurt, fresh whip cream, or ice cream.
Every Tuesday we will try to post a cranberry inspired recipe. Whether you’re from a cranberry growing region or not, you might have a recipe or two stashed away in your pantry. If so, we’d love to hear from you. Email us at revs_al@cranmoms.com so we can share your recipe and story on our blog.
We’ll be participating in Nourishing Gourmet’s Pennywise Platter Thursday with this recipe. An excellent resource for some amazing, healthy recipes. I highly recommend you check it out!