Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
2 small firm-ripe Bosc or Bartlett pears (about 6 ounces each)
2 cups cranberry-raspberry juice cocktail
1/2 cup sugar
2 bay leaves
2 whole cloves
1 teaspoon julienne orange zest
Preparation
Step 1
Core pears from blossom ends with melon-ball scoop and peel, leaving stems intact.
Step 2
In a 2-quart saucepan simmer pears in juice with remaining ingredients, uncovered, turning occasionally, 10 to 15 minutes, or until pears are tender but still hold their shape. Transfer pears to a plate with a slotted spoon, reserving poaching liquid, and chill in freezer 15 minute.
Step 3
While pears are chilling, boil reserved liquid until reduced to about 1 cup. Pour liquid into a bowl and put bowl in a larger bowl of ice and cold water. Stir liquid until cooled lightly.
Step 4
Serve pears in shallow bowls with some poaching liquid and garnished with bay leaves. (Do not eat bay leaves.)
