This post has been sponsored by Vermont Creamery. All opinions are my own.
I love to incorporate pears into my recipes during the fall and winter seasons. Not only are they juicy and delicious, but they pair well with both sweet and savory flavors. If you’re looking for more recipes that feature this tasty fruit, you’ll love my Roasted Pear Salad with Goat Cheese.
This treat is truly the epitome of the Christmas season, with flavor notes of cranberry, cinnamon, orange, and rosemary. If you’ve begun your holiday cooking and baking, chances are you already have many of these ingredients on hand.
For this recipe, you’ll need Bosc pears, fresh cranberries, orange juice, orange zest, a cinnamon stick, fresh rosemary, honey, mascarpone cheese, hazelnuts, and water.
How to Make This Recipe?
With a simple ingredient list and only 10 minutes of hands-on prep time, this cranberry-poached pears dessert comes together with ease. Their simple elegance, especially when garnished with hazelnuts and fresh rosemary, is truly stunning and worthy of a 5-star restaurant. Here’s how to make them:
- Add ingredients to a pot: To a large pot or dutch oven (with a lid), add the pears, cranberries, orange juice, orange zest, cinnamon stick, honey, and rosemary.
- Add the water: Pour the water over the ingredients.
- Cook: Place the lid on the pot and bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to medium-low and let it simmer for 15-20 minutes. You should be able to easily insert and remove a knife when the pears are done.
- Prepare for serving: Right before you’re ready to serve, spoon 2-3 tablespoons of mascarpone into the bottom of each serving bowl. Add a pear to each bowl and top with honey, leftover juices from the pot, and a few cooked cranberries.
- Garnish and serve: Garnish with crushed hazelnuts, fresh rosemary, and another drizzle of honey to taste. Serve.
How to Make Ahead & Store Leftovers?
If your holiday schedule is looking a bit hectic, you’ll be relieved to know that you can easily make this poached pear recipe ahead of time. That way, all you have to do is assemble the pears when you’re ready to serve. You can also store your leftovers to enjoy the next day. Here are some tips:
- Make ahead: To prepare this recipe ahead of time, poach the pears a day in advance (following the instructions above), let them come to room temperature, and store them in an airtight container in the fridge. Make sure to save some of that yummy liquid for drizzling! When you’re ready to serve, assemble the pears and garnish them to your liking.
- Store: To store leftovers, let each poached pear with mascarpone reach room temperature and store them in an airtight container in the fridge for a day or two.
If You Liked This Recipe, You Might Also Like:
If you try this Poached Pear Dessert recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
This recipe was adapted (with several changes) from Eva Longoria’s cookbook Eva’s Kitchen .
Cranberry Poached Pears Recipe
- 5 medium-size Bosc pears peeled
- 2 ½ cups fresh cranberries rinsed
- Juice of an orange
- Orange peel
- 1 cinnamon stick
- ⅓ cup honey or more to taste
- 1 sprig fresh rosemary more as garnish
- 6 cups water
- 1 cup mascarpone cheese
- ¼ cup hazelnuts or any other nuts, roughly chopped
- Place the pears, cranberries, orange juice, orange peel, cinnamon stick, honey*, and rosemary in a pot (with a lid) that will accommodate all these ingredients comfortably. I used a 3 ½ quart dutch oven.
- Pour the water over the ingredients.
- Put the lid on and bring it to a boil over medium heat. Turn down the heat to medium-low and let it simmer for 15-20 minutes or until a knife inserted in one of the pears goes in and out easily.
- When ready to serve, spread 2-3 tablespoons of mascarpone cheese into the bottom of a bowl, place a pear in the middle, and drizzle it with honey (if preferred), the juices from the pot, and a few of the cooked cranberries.
- Sprinkle the pears with hazelnuts and a few leaves of fresh rosemary. If preferred, drizzle them with more honey to taste.
- If you are not a fan of boiling honey, you can stir it in after the pears are cooked and let it steep for 10-15 minutes before serving.
- Serving suggestion: You can serve this recipe warm or cold, but I think it tastes best when served slightly warmly.
- Make ahead: To prep this recipe ahead of time, poach the pears a day in advance (following the instructions above), let them come to room temperature, and store them in an airtight container in the fridge. Make sure to save some of that yummy liquid for drizzling! When you’re ready to serve, assemble the pears and garnish them to your liking.
- Store: To store leftovers, let the cooked pears reach room temperature and store them in an airtight container in the fridge for a day or two.