Thanksgiving is fast approaching! We’ve been assembling our ingredients for a locally-based Thanksgiving for some time now. Over the next few weeks, we’ll be sharing some of our favorite holiday recipes with you.
On the first Thanksgiving that we spent in Seattle, my brother-in-law made poached pears. They were a lovely and a refreshing addition to the meal. Now, I make this version that includes cranberries. (We were lucky to be able to purchase some local cranberries at the U-district market.) This dish can be prepared the day ahead and benefits from sitting in the refrigerator overnight. It doesn’t usurp the cranberry sauce on the table but adds a little extra bite of fruit, just when you think you can’t eat any more heavy food. This also serves well the next day for breakfast with yogurt.
This year, I plan to use my home-canned pears. I’ll decrease the first simmering time by a few minutes.
about 8 pears
2 tbls. sugar
1 cinnamon stick
5 tbls. honey
10 oz. fresh cranberries
1 tsp. lemon juice
1 tsp. vanilla
- Peel and slice the pears into halves. Put in a medium sauce pan and just cover with water (about 4 cups).
- Add sugar, cinnamon stick, and honey. Bring to a boil, stir to dissolve sugar, and immediately reduce to a simmer. Simmer for ten minutes or until pears are tender.
- Add cranberries and simmer for an additional 3 minutes.
- Transfer the pears and cranberries to a bowl. Stir in the lemon juice and vanilla. Ladle as much syrup as you would like over the pears. Store covered in the refrigerator when cool.