1.2 litres (2 pints) cranberry or cranberry and apple juice
2 tablespoons clear honey
1 teaspoon vanilla bean paste or seeds from 1 vanilla bean (optional)
2 teaspoons lime or lemon juice
6 large pears
Pour the cranberry juice into a large pan with the honey, vanilla paste or seeds, if using, and the lime or lemon juice and heat gently until it almost reaches boiling point.
Meanwhile, peel and core the pears and cut them into quarters. Add to the pan and simmer gently for about 15 minutes, keeping the pears submerged in the poaching liquid, until tender. Remove from the heat and set aside to cool for about 10 minutes.
Gently spoon the pears into serving bowls and ladle over some of the poaching liquid to serve.