Pears Poached in Cranberries with Salted Sour Cream
Hi, friends! Happy Leap Year Day! It’s always so weird to me when there’s a February 29th. It’s kind of a bummer too because March is the lead into spring for me with all kinds of things to look forward to. Having an extra day of February is just dragging out the winter blues!
At least today it looks like spring here in Charlotte, so that’s a positive thing for a Monday! The sun is shining, the birds are chirping, and it’s supposed to get up to the high 60’s. Thank goodness!
Even though it looks like spring and sunshine here, the produce department is still stocked with winter items, so I thought I’d share these pears poached in cranberries with salted sour cream while it’s still technically winter. I made these several weeks ago and there were still fresh cranberries available at the Publix. If you can’t find them anymore, just use frozen ones and give thanks that it means spring is almost here.
And enjoy the pretty pink and red colors because I have a feeling that starting tomorrow we are going to be seeing a lot of green!
Have a fantastic week!
Author: Rachelle Corson-Webber
- 4 Pears (I used Bartlett), peeled, stems intact
- 2 tablespoons sugar
- 1 cinnamon stick
- 1 large strip orange peel
- 1 large strip lemon peel
- 4 tablespoons honey
- 1/2 teaspoon lemon juice
- 1 teaspoon vanilla bean paste
- 1 12 ounce bag of fresh cranberries
- 1 green tea bag
- 1 cup sour cream
- 1-2 tsp salt
- In a saucepan or Dutch oven cover the pears with water
- Add sugar, cinnamon, orange peel, lemon peel, honey, lemon juice, and vanilla bean paste
- Bring to a boil, stirring until sugar is dissolved, reduce heat,and simmer until pears are tender, about 10 minutes
- Add cranberries and simmer for 2-4 minutes, until cranberries are soft
- Transfer pears to a serving dish then spoon cranberries and liquid around pears.
- Add tea bag, cool 15 - 20 minutes, cover and refrigerate overnight
- Before serving, bring to room temperature, remove tea bag, cinnamon stick, and citrus peals
- Stir together sour cram and salt
- Spoon 1/4 sour cream mixture onto each one of 4 serving plates or bowls
- Arrange one pear on each plate and spoon cranberry liquid, if desired, over top
- Optional - garnish with a touch of sea salt and fresh tarragon
Adapted (slightly) from Martha