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Cranberry Poached Pears

Makes: 6 servings
Cranberry Poached Pears
  • 2 1/2  cups  reduced-calorie cranberry juice
  • 3  small pears, halved, peeled, and cored
  • 1/2  cup  fresh cranberries
  • 1  vanilla bean,* halved lengthwise
  • 2  3-inch long cinnamon sticks
  • 1/4  teaspoon  freshly ground black pepper
  • 1/2  cup  fresh cranberries
  • 1 6  ounce carton  plain low-fat yogurt
  • 2  teaspoons  honey

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 100,
  • Fat, total (g) 1,
  • chol. (mg) 2,
  • carb. (g) 23,
  • fiber (g) 3,
  • pro. (g) 2,
  • sodium (mg) 36,
  • Fruit () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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