Recipe Image

Pears with Bay Leaves & Cherries

  • 20 m
  • 30 m
EatingWell Test Kitchen
“Tender pears and dried cherries are infused with bay leaves in this delicious compote.”


    • 4 pears, such as Bosc or Anjou
    • 2 cups dry white wine
    • ⅓ cup dried sour cherries, or dried cranberries
    • ¼ cup sugar
    • 8 small whole bay leaves


  • 1 Peel pears and cut in half lengthwise. Remove cores with a melon baller or spoon and cut each half lengthwise into thirds.
  • 2 Place the pear segments in a large saucepan and add wine, sour cherries (or cranberries), sugar and bay leaves. Bring the mixture to a simmer. Cover and simmer gently over low heat until the pears are tender when pierced with a knife, 5 to 10 minutes.
  • 3 Remove the fruit to a serving bowl with a slotted spoon, discarding bay leaves. Bring the remaining poaching liquid to a boil over high heat and cook until reduced to ½ cup, about 12 minutes. Spoon over the fruit.
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