Cranberry-Rosé Poached Pears

Impress your guests with this elegant, easy holiday dessert.

Susan Spungen


  • 1 1/2 c. rosé
  • 1/2 c. granulated sugar
  • 6 small slices fresh ginger
  • 1/2 vanilla bean, split and scraped
  • 4 firm Bartlett or Bosc pears, peeled 6 c. water
  • 1 c. fresh or frozen cranberries


  1. Combine the rosé, sugar, ginger, and vanilla in a deep medium saucepan and bring to a boil till
    the sugar dissolves.
  2. Add the pears and water to cover completely (add more water if needed) and return to a simmer.
  3. Place a lid from a smaller pot on top of the pears to keep the fruit submerged, then cook over low heat 30 to 35 minutes, until the pears soften.
  4. Using a slotted spoon, transfer the pears to a container and turn the heat to high.
  5. Boil the poaching liquid until reduced by half, 15 to 20 minutes, then add the cranberries and cook 3 to 4 minutes more, until they start to split.
  6. Pour the poaching liquid over the pears, cool completely, and chill overnight (and for as long as a week).
  7. To serve, carefully slice pears in half lengthwise and scoop out seeds with a melon baller or small spoon. Serve with poaching liquid and sesame tuiles, if desired. Serves 4.

Sesame Tuiles 

  • 1/2 c. sesame seeds
  • 1/2 c. sliced almonds
  • 1/4 c. honey
  • 1/2 tsp. vanilla
  • Big pinch salt
  • 1 T unsalted butter, plus melted butter if using foil


  1. Preheat the oven to 325°F.
  2. Combine the sesame seeds and almonds in a bowl.
  3. Heat honey in the microwave or in a small saucepan until hot, then add honey, vanilla, salt, and butter to the bowl, stirring until butter is melted and ingredients are well incorporated.
  4. Line two baking sheets with silicone baking mats or foil brushed with melted butter.
  5. Place a scant tablespoon of the batter into 12 separate piles (6 per baking sheet) spaced 2 inches apart.
  6. Flatten slightly using your fingers.
  7. Bake one sheet at a time on the center rack for 16 to 18 minutes, turning the sheet halfway through baking, until the tuiles are deep golden brown.
  8. Repeat with remaining batter (enough for 4 more tuiles).
  9. Remove from the oven and let cool, undisturbed, for 3 to 5 minutes, until the tuiles can be lifted without falling apart.
  10. Carefully run a small offset spatula under each tuile, lift it up, and flip it onto a rolling pin or wine bottle with the shiny (bottom) side up to continue cooling.
  11. After a few minutes, the tuiles will set and you can transfer them to a cooling rack or plate. When completely cooled, store in an airtight container. Makes 16.

The print version of this article appears with the headline: Festive Flavor.