Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　2 small firm-ripe Bosc or Bartlett pears (about 6 ounces each)

　　2 cups cranberry-raspberry juice cocktail

　　1/2 cup sugar

　　2 bay leaves

　　2 whole cloves

　　1 teaspoon julienne orange zest

　　

Step 1

Core pears from blossom ends with melon-ball scoop and peel, leaving stems intact.

　　

Step 2

In a 2-quart saucepan simmer pears in juice with remaining ingredients, uncovered, turning occasionally, 10 to 15 minutes, or until pears are tender but still hold their shape. Transfer pears to a plate with a slotted spoon, reserving poaching liquid, and chill in freezer 15 minute.

　　

Step 3

While pears are chilling, boil reserved liquid until reduced to about 1 cup. Pour liquid into a bowl and put bowl in a larger bowl of ice and cold water. Stir liquid until cooled lightly.

　　

Step 4

Serve pears in shallow bowls with some poaching liquid and garnished with bay leaves. (Do not eat bay leaves.)