Winter pear compote with dried cranberries
Holiday weekends can be so lazy that a meal intended for breakfast ends up as lunch or supper. No matter. Here’s a menu that is just that versatile. It can even be made entirely ahead of time.
You may want to accompany it with Christmas cookies and cups of rich, roasted coffee, but that’s it. Less is more at this time of year.
Place zest, orange and lemon juices, sugar, cranberries, cinnamon stick and cloves in 3-quart saucepan. Bring to boil and boil, uncovered, until syrupy, about 9 minutes.
Add pears, gently pressing into syrup. Simmer, covered, until just tender but not mushy, about 3 to 5 minutes; it may take longer if pears are very hard. Cool at room temperature. (Can be made a few days ahead and refrigerated, covered airtight.)
To serve, remove cloves and cinnamon stick. Serve chilled or at room temperature in small bowls.
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