Cranberry Poached Pears

Team fresh cranberries with low-calorie juice for this breakfast side dish that can also double as an elegant dessert.

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Makes:
6 servings
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Cranberry Poached Pears

Ingredients
2 1/2
cups reduced-calorie cranberry juice
3
small pears, halved, peeled, and cored
1
vanilla bean,* halved lengthwise
2
3-inch long cinnamon sticks
1/4
teaspoon freshly ground black pepper
1
6 ounce carton plain low-fat yogurt
2
teaspoons honey

Directions

  1. In a medium saucepan, bring cranberry juice to a simmer. Add pears, split vanilla bean, stick cinnamon, and pepper. Return to a simmer; cover and cook for 10 minutes. Remove from heat. Add cranberries. Let stand, covered, for 1 hour, turning pears once.
  2. Remove vanilla bean and scrape seeds into a small bowl; stir in yogurt and honey.
  3. Divide cooking liquid among six individual dessert dishes. Add a pear half to each. Top with yogurt mixture. Makes 6 servings.

From the Test Kitchen

*Test Kitchen Tip:

Instead of using a vanilla bean, you can add 1 teaspoon vanilla to pear liquid after cooking. Stir 1/2 teaspoon vanilla into yogurt mixture.

Prepare as directed through Step 3. Place pears and cooking liquid in an airtight container. Place yogurt mixture in another airtight container. Cover and chill for up to 24 hours. Serve as directed in Step 4.

Nutrition Facts

(Cranberry Poached Pears)
    Per serving:
  • 100 kcal cal.,
  • 1 g fat
  • 2 mg chol.,
  • 36 mg sodium,
  • 23 g carb.,
  • 3 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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