Number of servings : 8
Type of meal : | Desserts | Desserts
Special diet :
8 small pears, such as Seckel, Forelle, or another variety, peeled, stems intact
5 tablespoons honey
3 tablespoons 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 teaspoon fresh lemon juice
1 3-inch cinnamon stick
1 vanilla bean, split lengthwise in half
1 fruit tea bag
2¾ cups (10 ounces) fresh or frozen cranberries
1. 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.
2. 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.
3. Add the cranberries and return to a simmer until they burst, about 3 minutes. Remove and discard the tea bag.
4. Transfer the pears to a large bowl and pour over the cranberries and syrup. Cover and refrigerate overnight or up to 3 days.
5. 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. Serve.
Excerpted from Eva’s Kitchen by Eva Longoria and Marah Stets Copyright © 2011 by Eva Longoria and Marah Stets. Photographs Copyright © 2011 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.