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.
Poached Pears with Spiced Pomegranate Reduction
- Cook & Prep: 1 h
- Serving: 6
Spiced Pomegranate Reduction
For the Pears
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.
The pears can be made up to 5 days in advance.
For Spiced Pomegranate Reduction
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.)
Try substituting the pomegranate juice with deep red wine for an equally delicious sauce.
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