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Parve
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Poached pears are a classic. I used pomegranate juice here for a rich color and wonderful addition of flavor. To serve on Friday night, leave the syrup in a bowl over a small pot of water on a hot plate or blech, in a spot that’s not too hot. Cover the bowl almost fully.
apple juice (enough to just cover the pears)
2 cups Alfasi Late Harvest Sauvignon Blanc or other sweet white wine
1/2 cup sugar
1/4 of a lemon
6 whole Bosc pears
3/4 cup sugar
3 whole cloves
5 allspice berries
non-dairy whipped cream, for garnish
toasted sliced almonds
In a large pot, combine the apple juice, wine, and sugar. Squeeze the juice from the lemon and add it to the pot along with the peel. Bring to a low boil.
Lower heat to medium and add pears. Cook for about 30 minutes, until pears can be easily pierced with a fork.
Remove the lemon peel and discard. Cool and refrigerate pears in the juice until ready to use.
Meanwhile, place the pomegranate juice, sugar, cloves, and allspice berries in a small pot.
Cook over low-medium heat until reduced by half. Let cool. (You may need to reheat a bit before serving just to make more pourable. A few seconds in a microwave should do it.)
Plate each pear by cutting the bottom tip off to create a flat bottom so the pear can stand.
Place a dollop of whipped cream at the side and drizzle the pear with the spicy pomegranate reduction. Sprinkle with toasted sliced almonds.
Photography: Daniel Lailah
Food Styling: Amit Farber
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Substitute Hi! What can I substitute Allspice Berries with?