Earl Grey poached pears with dried cranberries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Earl Grey poached pears with dried cranberries

Earl Grey poached pears with dried cranberries

Gluten-Free Friendly, Dairy-Free, <600 Calories

2 Servings, 330 Calories/Serving

30–40 Minutes

These lovely poached pears from Sunbasket 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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)
Chef's Tip
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.

Nutrition per serving

Calories 330, Total Fat 3.5g (4% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 190mg (8% DV), Total Carb. 78g (28% DV), Fiber 8g (29% DV), Protein 2g

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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients

  • Cut the vanilla bean in half lengthwise and scrape out the seeds; set aside the bean and seeds.
  • Using a peeler, remove the peel from the lemon, being careful to remove only the outermost yellow layer and leaving behind the bitter white pith.
  • Peel the pears, leaving any stems attached.
In a small sauce pot, combine the sugars, tea bag, cinnamon stick, vanilla bean and seeds, and lemon peel, and season lightly with salt. Add 5 cups water and bring to a boil, stirring to dissolve the sugars. Add the pears and cook over high heat for 5 minutes, then discard the tea bag. Reduce to a simmer and cook, uncovered, turning the pears occasionally and keeping them submerged, until the pears are tender and the liquid is slightly thickened, 20 to 25 minutes. Remove from the heat. While the pears simmer, if desired, prep the pistachios.

2

Crush the pistachios

  • Using the bottom of a bowl or cup, lightly crush the pistachios for garnish.

    • Serve

    Transfer the pears to individual bowls. Spoon 1 tablespoon poaching liquid over each pear, drizzle with the honey, sprinkle with the pistachios and dried cranberries and serve with the gingersnaps.
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