Recipe: Eva Longoria's cranberry-poached pears
- 8 small pears, such as Seckel, Forelle, or another variety, peeled, stems intact
- 5 tablespoons honey
- 3 tablespoons sugar
- 1 4- to 5-inch strip orange zest (removed with a vegetable peeler)
- 1 4- to 5-inch strip lemon zest (removed with a vegetable peeler)
- 1 teaspoon fresh lemon juice
- 1 3-inch cinnamon stick
- 1 vanilla bean, split lenghtwise in half
- 1 fruit tea bag
- 2-3/4 cups (10 ounces) fresh or frozen cranberries
1 Place the pears in a saucepan large enough to hold them snugly. Add enough water (about 4 cups) to barely cover them. Add the honey, sugar, orange and lemon zests, lemon juice, and cinnamon stick.
2 Using the tip of a paring knife, scrape the vanilla seeds out of the pod and add them to the pan. Toss in the pod and add the tea bag. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat and simmer until the pears are tender when pierced with the tip of a knife, about 10 minutes.
3 Add the cranberries and return to a simmer until they burst, about 3 minutes. Remove and discard the tea bag.
4 Transfer the pears to a large bowl and pour over the cranberries and syrup. Cover and refrigerate overnight for up to 3 days.
5 Remove and discard the citrus zest, cinnamon stick, and vanilla bean. To serve, arrange the pears on a platter. Spoon over the cranberries and as much of the poaching liquid as desired. Serve.
Makes 8 servings.
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Excerpted from Eva's Kitchen by Eva Longoria and Marah Stets Copyright © 2011 Eva Longoria and Marah Stets. Photographs Copyright © 2011 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.