Pears Poached in Port with Cranberries Recipe

Name: Pears Poached in Port with Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole allspice; 1 tablespoon pink peppercorns; 1 (2-inch) piece fresh ginger, cut crosswise into 1/4-inch-thick slices; 1 (2-inch) cinnamon stick; 1 (4- by 1-inch) strip of zest from a navel orange, removed with a vegetable peeler; 3 cups cranberry juice cocktail; 2 cups Tawny Port; 1/2 cup dried cranberries; 1/2 cup sugar; 4 firm-ripe Bosc or Anjou pears with stems; Special equipment: an 8-inch square of cheesecloth

Servings: persons

8 whole allspice
1 tablespoon pink peppercorns
1 (2-inch) piece fresh ginger, cut crosswise into 1/4-inch-thick slices
1 (2-inch) cinnamon stick
1 (4- by 1-inch) strip of zest from a navel orange, removed with a vegetable peeler
3 cups cranberry juice cocktail
2 cups Tawny Port
1/2 cup dried cranberries
1/2 cup sugar
4 firm-ripe Bosc or Anjou pears with stems
Special equipment: an 8-inch square of cheesecloth

1
Tie allspice and peppercorns in a cheesecloth bag with kitchen string.
2
Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved.
3
Reduce heat and simmer, uncovered, 15 minutes.
4
Peel pears, leaving stems intact, and arrange on sides in poaching liquid.
5
Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.
6
Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl.
7
Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes.
8
Discard ginger, cinnamon stick, and zest.
9
Serve pears warm or at room temperature with syrup.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 whole allspice, 1 tablespoon pink peppercorns, 1 (2-inch) piece fresh ginger, cut crosswise into 1/4-inch-thick slices, 1 (2-inch) cinnamon stick, and more.

Yes, Pears Poached in Port with Cranberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pears Poached in Port with Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions