Pomegranate Poached Pears Recipe

Pomegranate Poached Pears Recipe
Pomegranate Poached Pears Recipe photo by Taste of Home
Publisher Photo

Pomegranate Poached Pears Recipe

Be the first to add a review
Publisher Photo
Pears can benefit from an overnight soak in poaching liquid in the fridge. They'll pick up more flavor and the pomegranate's ruby color. Guests will enjoy identifying the subtle tastes in the reduction sauce from wine, rosemary and fruit juices.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Pomegranate Poached Pears in Country Woman September/October 2006, p43

Nutritional Facts

1 each: 443 calories, 13g fat (7g saturated fat), 35mg cholesterol, 32mg sodium, 61g carbohydrate (47g sugars, 6g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Pomegranate Poached Pears in Country Woman September/October 2006, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPomegranate Poached Pears

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review