Recipe

Step 1: Place the pears in a saucepan large enough to hold them snugly. Add enough water (about 4 cups) to barely cover them. Add the honey, sugar, orange and lemon zests, lemon juice, and cinnamon stick.

Step 2: Using the tip of a paring knife, scrape the vanilla seeds out of the pod and add them to the pan. Toss in the pod and add the tea bag. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat and simmer until the pears are tender when pierced with the tip of a knife, about 10 minutes.

Step 3: Add the cranberries and return to a simmer until they burst, about 3 minutes. Remove and discard the tea bag.

Step 4: Transfer the pears to a large bowl and pour over the cranberries and syrup. Cover and refrigerate overnight or up to 3 days.

Step 5: Remove and discard the citrus zest, cinnamon stick, and vanilla bean. To serve, arrange the pears on a platter. Spoon over the cranberries and as much of the poaching liquid as desired. Serve.

Reprinted with permission from Eva Longoria’s Eva’s Kitchen (2011 Clarkson Potter).