I found the perfect Christmas dessert recipe on Martha Stewart’s website. Although she features it as a Thanksgiving dessert, I think it just as well fits on a Christmas menu, especially because of the colour and ingredients used. With some small alterations, I made it my own. It’s a delightful and delicious winter treat as all the seasonal flavours come together: pears, cranberries, vanilla, and cinnamon. The blushing pear and popping red cranberries are well paired with a scoop of vanilla ice cream. But if you want to make it even more seasonal, cinnamon or pecan-caramel ice cream are also a good option. The recipe states that you have to use tea. I used my favourite winter tea from Simon Lévelt which is a blend of a.o. rosehip, rum, cinnamon, fennel seeds, orange zest, and black tea. I would definitely recommend a winter/xmas tea blend to bring out the flavours even more. Check my blog post ‘Winter warmth in a cup‘ for some good choices.
Scroll down for the full recipe.
- 8 small pears, such as Seckel or Forelle, peeled, stems intact
- 4 tablespoons brown cane sugar
- 2 cinnamon sticks
- 1 large strip (4 to 5 inches) orange peel
- 5 tablespoons orange blossom honey
- 1 teaspoon fresh lemon juice
- 1 vanilla bean, split lengthwise
- 2 3/4 cups (10 ounces) fresh cranberries
- 1 tea bag, or loose tea in a tea egg
- Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, orange peel, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
- Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
- Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag let cool for 15 minutes. Cover, and refrigerate overnight.
- Before serving, remove vanilla bean, cinnamon stick, orange peel, and tea bag. Transfer pears to plates or glasses with some of the cranberries, syrup, and a dollop of ice cream.
I am submitting this recipe for the November photography and styling challenge “Food in a glass” on Junglefrog’s cooking blog. Wish me luck 🙂