Cranberry Almond Poached Pears w/ Vanilla Bean Crème


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  • 4 firm large pears
  • 4 c. cranberry juice
  • 4 c. of dry red wine
  • 1 c. sugar
  • 2 T. pure almond extract
  • 2 cinnamon sticks
  • ½ c. dried cranberries
  • .
  • Vanilla Bean Creme:
  • 1 pt. sour cream
  • 1 T. pure vanilla bean paste
  • 2 T. honey
  • ⅛ c. sugar


  • In a large pot, mix cranberry juice, wine, sugar, almond extract, cranberries and cinnamon sticks and bring to a boil.
  • Add the peeled, halved, and cored pears, cover and lower heat to medium.
  • Cook until tender, about 15 minutes.
  • Remove pears and allow liquid to cool.
  • Once cooled return pears to liquid and refrigerate at least 8 hours or overnight.
  • Serve pears with a drizzle of Vanilla Bean Crème and sliced almonds.
  • These are Lancaster Ridge Signature Pears!! Keep it a Secret!
  • Vanilla Bean Crème instructions:
  • Combine all ingredients in a blender and puree for 10 seconds.
  • Scrap sides and blend again.
  • Store in a squeeze bottle for up to 1 week in the refrigerator or up to 4 weeks in the freezer.
  • Storing your crème sauces in squeeze bottles makes it easy for fancy plate presentation.