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.
Nutrition
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
Ingredients
- 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
Instructions
- 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.