Spiced Poached Pears with Cranberry Fruit Chutney

1-1/2 cups water
2 tbs sugar
1 cup orange juice
One 2 inch cinnamon stick
1 tsp whole cloves
5 small firm ripe pears
1 Cranberry Fruit Chutney
Shredded lemon peel

In a large Saucepan combine 1/2 cup of the water and sugar. Heat and stir till the sugar is dissolved. Stir in the remaining 1 cup water, orange juice, cinnamon, and cloves.

Peel, halve and core pears, leaving stems intact. Immediately place pear halves in liquid mixture, turning to coat evenly. Bring liquid mixture to boiling. Cover and simmer about 10 minutes or just till the fruit is tender, turning fruit frequently. Cool fruit in liquid mixture. At serving time, place each pear half on serving platter with Roasted Turkey. Spoon about 1 tablespoon Cranberry Fruit Chutney into center of each pear half. Garnish with lemon peel.

Makes 10 servings.

If desired, leave the peel on pears and simmer till tender. If time is short, cut the poaching step. Substitute canned pear halves for the Spiced Poached Pears.

Cranberry Fruit Chutney:
2 cups cranberries
1 Pear, Peeled, cored and chopped
One 16 oz pkg dried mixed fruit pieces
1/2 cup Packed brown sugar
1/2 cup water
1/4 cup light corn syrup
2 tsp finely shredded orange peel
1/2 tsp ground cinnamon
1/2 tsp dry mustard
1/4 tsp salt

In a saucepan combine cranberries, pear, dried fruit, brown sugar, water, light corn syrup, orange peel, cinnamon, mustard, and salt. Bring mixture just to boiling. Reduce heat. Simmer, uncovered, for 20 to 25 minutes, stirring frequently. Spoon into Spiced Poached Pears. Store remaining Chutney in refrigerator.

Makes about 2-1/2 cups.

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Cajun Country -- New Iberia, Louisiana