These pink, sweet pears with flavors of cranberry and cinnamon are fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 pears |
Ingredients
- 3 cups cranberry juice cocktail
- ¼ cup white sugar
- 1 cinnamon stick
- 8 Bosc pears, peeled with stems intact
Instructions
- Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
- Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.
Reviews
Light, flavorful splash of color that’s easy to make , even the kids enjoyed!
This recipe was amazing! I made it with SF cranberry juice and sugar substitute! No calories but incredible flavor. I believe I will add to my thanksgiving table. Thanks!
Yummy! Used CranRaspberry juice since I had it. Didn’t need sugar with the sweetened juice. Great for gluten or dairy intolerant or low-sugar. Served with vanilla ice cream.
I liked this – I am not one to follow recipes but I really enjoyed your idea. I used an Asian Pear so it could withstand a little more cooking without getting mushy. I peeled, cored and simmered in Cranberry with a little sugar until the pear started to swell. It took on a good strong flavor but still had good texture. What a nice dessert, thank you.
Made these with tequila and pomegranate juice! Fabulous
Really very good. Took the remaining sauce and cooked until it thickened. Would be great over vanilla ice cream.
This simple recipe is a delicious healthy alternative on my Thanksgiving table every year. Lovely presentation, light and delicious flavor.
I heard about these from a friend who used Cranberry flavored Canada Dry Ginger Ale. So I used that in place of Cranberry Cocktail and they came out amazingly. (Was a cool effect when I added the sugar) I reduced the sauce as some said and really liked that. I had to quarter the pears as I was bringing it to a pot luck so the pears had to sit in the sauce for a bit and they absorbed much more color than they had just after cooking.
I made this for dessert last night.. It was delicious! I had to make some edits because I didn’t have everything the recipe called for. I used bosc pears, raspberry juice, powdered cinnamon, vanilla, sugar and agave nectar.. After cooking them for about a half hour I let them sit in the juice until I served them a couple of hours later.. They became a beautiful pink colour and were delicious!
Loved it!
I added 1/4 cup or so of rum to the liquid. After the pears were cooked I simmered the liquid more in order to thicken it as another reviewer had suggested. To serve, I poured the hot liquid over the pear and topped it with blueberry ice cream. So good!
VERY simple recipe! I would agree with a few other reviews. Add a touch of ground cinnamon as well as a drop of red food coloring (for presentation only). I also used brown sugar instead of white sugar. Overall, love the taste of the pear!
The pears are amazing! I left them to stew in the juice for about 35 min. instead of the suggested 20 because I used firm pears. The pears came out great! Next time I think I’ll try adding some rum or something similar to give them a bit of a kick.
Absolutely delicious. I served them warm as a dessert. Everyone including the kids liked them (except the husband who doesn’t like pears). I had 2 left over that we ate cold, that were also very good. I can’t decide if I like them better warm or cold. Will definitely make this again.
GREAT– wanted to try something new and healthy for my family, and everyone loved it and thought it looked like it was out of a magazine! You will impress your guests for sure! I did 2 1/2 cups cranberry, 2 cups orange juice, and then used ground cinnamon (about 1 teaspoon), and 1/2 cup of brown sugar. It all came out great. I was tempted to use a little ginger ale, for some sparkle and zing, but held off for another time. Served with one scoop of vanilla. Be sure if your pear stems aren’t long enough to serve with a spoon and a fork or knife so your guests can hold that pear still! One thing: I also did not get the “blush” effect. I will reduce the liquid after (maybe a drop of food coloring?). But, for a cute trick, have a small server of the liquid at the table (room temp) to pour a little on the pear, and that looks like a blush 😉 GREAT GREAT and will do again, thank you very much!
Really lovely recipe. I love the flavor the cinnamon stick gives to it. And it smells really good. After it cooled the juice left the pretty “blush” on the pears. I was really impressed. When I make it for dinner guests, I might try to thicken the sauce to serve it as a garnish to the pears and follow the advice of others by cutting the bottom so it can stand up making a pretty display. But today there were no frills and we all enjoyed it.
I made this and followed the recipe exactly. While the aroma was wonderful, the pears did not take on the flavor as I had hoped. The just tasted like soft, broiled, pears. I will not make this again.
Great recipe and your house smells lovely. 🙂
I served this for dessert and it was a hit. I left the peel on the pears and let the juice cook down into a syrup. (I used unsweetened cranberry juice and maple syrup instead of cranberry cocktail – then let it cook down until it was thick.) I then cut the cooked pears in half, scooped out the seed part and filled this with the ‘cranberry syrup’ and dribbled more across the top. Very pretty and delicious.
Try serving these pears with Mascapone Cheese, It is so decadent. My Husband serves a very similar dessert, the only difference is that he uses red wine in place of the Cranberry Juice, everyone adores them and the wine cooks out so even the kids have a taste.
Very good. I loved the smell!