donderdag 21 november 2013

Cranberry Poached Pears with Goat Cheese (Kopie)


*these would also be great for dessert, served with a bit of creme fraiche!

•8 small pears, peeled (I used Seckel)
•2 tablespoons sugar
•zest of 1 orange
•juice of 1 orange
•4 tablespoons honey
•1 vanilla bean, split lengthwise
•2 cups fresh cranberries
•1/4 cup dried cranberries (optional)
•soft goat cheese (not crumbled)

1.Place pears in a saucepan large enough to hold them snugly. Add sugar, orange zest and honey. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Add enough water to barely cover the pears. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 8 minutes.
2.Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
3.Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add dried cranberries. Let cool for 15 minutes. Cover, and refrigerate overnight, or serve at room temperature.
4.Before serving, remove vanilla bean. Transfer pears to plates with some of the cranberries, syrup, cheese and crackers or bread.

*images by Camille

**recipe adapted from Martha Stewart Living

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