Cranberry-Poached Pears

Cranberry-Poached Pears Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates


  • 8 firm, small (stem-on) peeled pears
  • About 4 cups water
  • 5 tablespoons honey
  • 3 tablespoons sugar
  • 1 (4- to 5-inch) strip orange zest
  • 1 (4- to 5-inch) strip lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 (3-inch) cinnamon stick
  • 1 vanilla bean
  • 1 passion fruit tea bag
  • 2 3/4 cups cranberries


Place pears in snug-fitting saucepan; cover with about 4 cups water. Add honey, sugar, orange and lemon zest, lemon juice, and cinnamon stick. Remove seeds from vanilla bean pod; add seeds, pod, and tea bag to pan. Over medium-high heat, bring to a boil; stir to dissolve sugar. Reduce heat and simmer (15-20 minutes), until pears are tender when pierced. Add cranberries; return mixture to a simmer until cranberries burst (about 3 minutes). Discard tea bag. Carefully place ingredients in a large bowl; cover and refrigerate overnight. Discard zest, pod, and cinnamon stick. Serve 1 pear with cranberries and liquid in a bowl.

    For an elegant seasonal dessert, poach fresh pears in a spiced mixture of honey, citrus zest, and fresh cranberries.
  • Yield: Serves 8 (serving size: 1 pear plus cranberries and poaching liquid)

Nutritional Information

Calories per serving: 161
Fat per serving: 0.2g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 1g
Carbohydrate per serving: 43g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 3mg
Calcium per serving: 18mg

Good to Know

Eva Longoria is the co-owner of Beso restaurants in   Hollywood and Las Vegas and author of Eva’s Kitchen.