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Poached Pears with Spiced Pomegranate Reduction


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.


For the Pears

1. 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.
2. Lower heat to medium and add pears. Cook for about 30 minutes, until pears can be easily pierced with a fork.
3. Remove the lemon peel and discard. Cool and refrigerate pears in the juice until ready to use.


The pears can be made up to 5 days in advance.

For Spiced Pomegranate Reduction

1. Meanwhile, place the pomegranate juice, sugar, cloves, and allspice berries in a small pot.
2. 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.)


Try substituting the pomegranate juice with deep red wine for an equally delicious sauce.

To Plate

1. Plate each pear by cutting the bottom tip off to create a flat bottom so the pear can stand.
2. 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