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Pomegranate Poached Pears
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3 cups dry red wine or red grape juice
1 bottle (16 ounces) pomegranate juice
1 cup water
1/2 cup sugar
1/4 cup orange juice
2 tablespoons grated orange peel
3 fresh rosemary sprigs (4 inches)
1 cinnamon stick (3 inches)
6 medium pears
6 orange slices
6 tablespoons Mascarpone cheese
In a Dutch oven, combine the first eight ingredients. Core pears from the bottom,
leaving stems intact. Peel pears; place on their sides in the pan. Bring to a
boil. Reduce heat; cover and simmer for 25-30 minutes or until pears are almost
tender. Remove with a slotted spoon; cool. Strain poaching liquid and return
to Dutch oven. Bring to a boil; cook until reduced to 1 cup, about 45 minutes.
Discard rosemary and cinnamon. Place an orange slice on each serving plate; top
with 1 tablespoon cheese and a pear. Drizzle with poaching liquid.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |