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.

Directions

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.

Notes:

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.)

Variations:

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.

Credits

Photography: Daniel Lailah
Food Styling: Amit Farber

Recipe tags

Egg-free Egg-free desserts Estee Kafra Fruit Fruity desserts Gluten free Light Lite dessert Non-dairy desserts Poached pears Pomegranate Rosh Hashana Rosh Hashanna Rosh Hashannah Sauce