Earl Grey poached pears with dried cranberries

Gluten Free, Dairy Free

2 Servings, 330 Calories/Serving

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.
In a medium pot, combine the coconut and cane sugars, tea bag, cinnamon stick, lemon peel, vanilla bean, and 5 cups water. Lightly season with salt. Cover and bring to a boil, stirring to dissolve the sugars. Add the pears, then reduce to a simmer and cook until the pears are tender when pierced with a sharp knife, 20 to 25 minutes, depending on ripeness. Remove from the heat and let cool slightly.



Using a slotted spoon, transfer the pears to individual bowls. Spoon each pear with 1 tablespoon of the poaching liquid and drizzle with the honey. Garnish with the dried cranberries and pistachios. Serve with the gingersnaps on the side.

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

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