Earl Grey poached pears with dried cranberries
30 – 40 Minutes
These lovely poached pears from Sun Basket R&D Chef Paul Conte are a light, gluten-free alternative to heavy holiday desserts. They can be made up to a week ahead and refrigerated in their poaching liquid. Serve them cold or gently rewarm them before serving.
In your bag
- 1 vanilla bean
- 1 lemon
- 2 organic Bartlett pears
- ½ cup coconut sugar
- ½ cup cane sugar
- 1 Earl Grey tea bag
- 1 cinnamon stick
- Kosher salt
- 2 tablespoons shelled roasted pistachios - optional
- 1 tablespoon honey
- ¼ cup dried cranberries
- 2 gluten-free gingersnaps (such as Tate’s)
If you’d like more of a lemony zing to your pears, add a squeeze of fresh lemon juice at the end of cooking to brighten the dish and balance the sweetness of the poaching liquid. The cooked pears are also delicious chilled.
Calories: 330, Protein: 2 g, Fiber: 8 g, Total Fat: 3.5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 190 mg, Carbohydrates: 78 g, Added Sugar: 40 g.
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.