Pears are simmered in a blend of tart pomegranate juice and sweet dessert wine with gorgeous garnet-red results. The pears are served with the reduced poaching liquid and a sprinkling of pomegranate seeds. A striking finale to any festive meal, garnish the pears with toasted slivered almonds and a touch of tangy Greek yogurt.

Kitty Morse

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Recipe Summary

total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.

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  • Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.

  • Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.

  • To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.

Tips

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.

Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.

Nutrition Facts

302 calories; protein 2.3g 5% DV; carbohydrates 52.9g 17% DV; exchange other carbs 3.5; dietary fiber 6.8g 27% DV; sugars 37g; fat 4g 6% DV; saturated fat 1.4g 7% DV; cholesterol 5.8mg 2% DV; vitamin a iu 100.4IU 2% DV; vitamin c 10.1mg 17% DV; folate 46.3mcg 12% DV; calcium 56.6mg 6% DV; iron 0.7mg 4% DV; magnesium 36.2mg 13% DV; potassium 554.1mg 16% DV; sodium 29.6mg 1% DV; thiamin 0.1mg 7% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/09/2014
hate it Read More
Rating: 5 stars
10/30/2011
I made this for New Year's Eve 2010 dessert. It was a perfect light and satisfying end to a heavy meal. The bay leaf and light sour cream garnish was a refreshing taste surprise. I had to tweak the recipe just a bit for the ingredients at hand. I did not have a dessert wine or pomegranates I added a cup of grape juice and a half cup of sugar to a cup of Cabernet Sauvignon and a cup and a half of pomegranate & cranberry juice to Bartlett pears. The subsequent color was a light rose color and it took about forty minutes to reduce the juice down to a syrup The timing was perfect as it gave a digestive respite after dinner for this great desert. I also served homemade dark chocolate truffles to make it even more gourmet and decadent for the New Year. I made extra of these poached pears for New Years day for brunch. I would definitely make this beautiful dish again. I took pictures of it it was so beautiful and made a statement! Read More
Rating: 5 stars
10/30/2011
excellent dessert! i made it for new years eve as well and it is an elegant and impressive dessert! tasty! Read More
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Rating: 5 stars
10/30/2011
Good classy dish. I burned the syrup because I let it boil too long. The next time I did it I lowered the heat and let it boil until it was around 1/2 cup. But it did not thicken like I thought it would. But I used it anyway and the taste was out of this world! Simple to make but make sure you tell the guests it took your hours;) Read More