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Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles

by Jordan Kenna featured in Fancy 3-Course Holiday Party

Ingredients

for 6 servings

  • 4 cups
    apple juice (960 mL)
  • 15 oz
    cranberry sauce, 1 can (425 g)
  • ½ teaspoon
    kosher salt
  • 1 cinnamon stick
  • 3 pears, ripe but firm, peeled, halved, and cored
  • 1 cup
    heavy cream, chilled (240 mL)
  • 2 tablespoons
    granulated sugar
  • ¼ teaspoon
    vanilla extract
  • 12 shortbread cookies, store-bought
    Calories 509
    Fat 25g
    Carbs 77g
    Fiber 3g
    Sugar 58g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
  2. Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
  3. Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
  4. Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
  5. In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
  6. Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
  7. Enjoy!
 

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