Earl Grey poached pears with dried cranberries
Gluten Free, Dairy Free
30 – 40 Minutes
Of course you’ll have pie for Thanksgiving, but it’s nice to have a lighter, gluten-free option especially after a heavy meal. These poached pears are ideal for that. They can be made up to a week ahead and refrigerated in their poaching liquid. You can serve them chilled or reheat them gently.
- 1 vanilla bean
- 1 lemon
- 2 organic Bartlett pears
- ½ cup coconut sugar
- ½ cup organic cane sugar
- 1 Earl Grey tea bag
- 1 cinnamon stick
- 1 tablespoon honey
- 1 ounce dried organic cranberries
- ½ ounce raw pistachios
- 2 gluten-free gingersnaps (optional)
Prep the ingredients
- Cut the vanilla bean in half lengthwise.
- Using a vegetable peeler, remove a strip of zest from the lemon.
- Peel the pears.
Nutrition per serving: (Based on 20% absorption rate and light drizzle of poaching liquid): Calories: 330, Protein: 2 g, Total Fat: 3.5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 78 g, Fiber: 8 g, Added Sugar: 40 g, Sodium: 190 mg