Poached Pears with Pomegranate Seeds

An elegant and simple dessert, this poaching recipes relies on the spices and the natural sweetness of pears to bring a satisfying end to any dinner party. Tart pomegranate seeds finish the flavor palate with bright note to balance the tender-sweet pears. Tip: The wine you use will make a substantial difference to the flavor of the finished dish. If Riesling is not an option, a fruit-forward rosé would make a nice substitute, but avoid drier whites like Pinot Grigio.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4
Calories 284.5 kcal


Calories: 284.5 kcalCarbohydrates: 37.8 gProtein: 1.4 gFat: 0.7 gSaturated Fat: 0.1 gSodium: 12.9 mgPotassium: 420.2 mgFiber: 7.1 gSugar: 22.9 gCalcium: 46 mgIron: 1.1 mg


  • 1 750 ml. bottle sweet white wine, such as Riesling
  • 4 very ripe pears peeled and halved
  • 1 cinnamon stick
  • 1 whole vanilla bean
  • 2 cardamom pods lightly smashed
  • 3-4 whole cloves
  • Seeds from one pomegranate half


  • 1. Add the wine and spices to a heavy saucepan. Heat the poaching liquid to a simmer over medium heat.
  • 2. When the liquid reaches a simmer, add the pears and cook until tender, 15-20 minutes. Do not allow the pan to boil over.
  • 3. Remove the pears and increase the heat, bringing the liquid up to a boil. Reduce to desired consistency (10-12 minutes). Strain spices before serving. Garnish pears (warm or cold) with pomegranate seeds and reduced poaching liquid.
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