Advertisement

Pomegranate Poached Pears

Fall 2003, November/December 2011, EatingWell In Season: The Farmers' Market Cookbook (2009)

Your rating: None Average: 4.4 (9 votes)

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.



READER'S COMMENT:
"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...
Pomegranate Poached Pears Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 ripe, firm Bosc pears
  • 1 1/2 cups pomegranate juice
  • 1 cup sweet dessert wine, such as Muscatel or Riesling
  • 1/2 cup pomegranate seeds, (1/2 large fruit; see Tip)

Preparation

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

  • 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

Per serving: 303 calories; 4 g fat (1 g sat, 2 g mono); 6 mg cholesterol; 53 g carbohydrates; 0 g added sugars; 2 g protein; 7 g fiber; 22 mg sodium; 559 mg potassium.

Carbohydrate Servings: 3

Exchanges: 1 1/2 fruit, 1 1/2 other carbohydrates, 1 fat


More From EatingWell

Recipe Categories

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner