Pomegranate and Red Wine Poached Pears

Two of autumn’s favorite fruits are paired to make these stunning and elegant pomegranate and red wine poached pears dessert. Find more of my pomegranate recipes.

As the year is winding down, life is getting hectic. Sometimes, we have to stop and enjoy the holidays and not get lost in the holiday shopping or cooking. I like to spend the end of the year taking stock of what I have, as most people like to do.

Why is this recipe so awesome?

Holiday parties are happening every weekend and trying to do it all during the holidays can totally stress you out. So I am always on the hunt for easy recipes when you are entertaining during the holidays.

And these pomegranate and red wine poached pears make a stunning dessert. Pears and pomegranates are available in the fall thru early winter which makes them perfect for holiday desserts.

Poached pears are an elegant dessert that are very simple to make. Because they sit in the poaching liquid overnight, they are made the day before you are serving them. Like I said, a stress free dessert!

Ingredients you need

• Red Wine: You can choose your favorite red wine or something more on the fruity side. Remember the flavor of the wine will be highlighted on this dish so choose something you like.
• Pomegranate Juice: You can use freshly squeezed or store bought pomegranate juice. If you want a non-alcoholic dessert, use only pomegranate juice.
• Star of Anise: This gives a subtle licorice flavor. If you do not have star of anise, you can also drop in a cinnamon stick or some cardamom pods
• Pears: Choose firm but ripe Bosc or Bartlett pears.
• Granulated Sugar
• Pomegranate arils

Step-by-step recipe directions

1. In a saucepan large enough to hold your pears bring to boil, add red wine, pomegranate juice, sugar and star of anise. Stir until sugar is dissolved.

2. Keeping stem intact, cut a slice from the bottom so pears can stand upright. Gently and carefully peel pears.

3. Reduce sauce heat to simmer and gently add the peeled pears. Simmer for 30-40 minutes, turning every 5 minutes for even color, until pears are cooked but still firm.

4. Remove the saucepan from heat and cover. Leave the fruit to cool completely in the poaching liquid.

5. Once cool, gently bring pears upright, cover saucepan and chill in refrigerator at least 3 hours or up to 24 hours, periodically spooning the poaching liquid over the pears.

6. Gently remove pears from liquid and allow to come to room temperature.

7. In the meantime, boil the poaching liquid until it is reduced about 15 minutes over medium-high flame. You want a thick and syrupy liquid.

8. Remove syrup from heat and cool to room temperature. Spoon syrup over pears and garnish with pomegranate arils.

Expert tips and recipe FAQS

The beauty of these pomegranate poached pears, is that they are elegant on their own. I like to serve them with the pomegranate syrup and some pomegranate arils sprinkled over it.

You can also serve the poached pears with vanilla ice cream or a dollap of whipped cream. You can serve poached pears warm, room temperature or even cold.

Continue to Content

Yield: serves 4

Pomegranate and Red Wine Poached Pears

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Two of autumn's favorite fruits are paired to make these stunning and elegant pomegranate and red wine poached pears dessert.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 ½ cup red wine
• 1 ½ cup pomegranate juice
• ¾ cup granulated sugar
• 1 star of anise
• 4 firm but ripe Bosc or Bartlett pear
• ⅓ cup pomegranate arils

Instructions

1. In a saucepan large enough to hold your pears bring to boil, add red wine, pomegranate juice, sugar and star of anise
2. Stir until sugar is dissolved.
3. Keeping stem intact, cut a slice from the bottom so pears can stand upright. Gently and carefully peel pears.
4. Reduce sauce heat to simmer and gently add the peeled pears.
5. Simmer for 30-40 minutes, turning every 5 minutes for even color, until pears are cooked but still firm.
6. Remove the saucepan from heat and cover. Leave the fruit to cool completely in the poaching liquid.
7. Once cool, gently bring pears upright, cover saucepan and chill in refrigerator at least 3 hours or up to 24 hours, periodically spooning the poaching liquid over the pears.
8. Gently remove pears from liquid and allow to come to room temperature.
9. In the meantime, boil the poaching liquid until it is reduced about 15 minutes over medium-high flame. You want a thick and syrupy liquid.
10. Remove syrup from heat and cool to room temperature.
11. Spoon syrup over pears and garnish with pomegranate arils.

Notes

Serve alone or with some mascarpone cheese, whipped cream or even a scoop of vanilla ice cream.

Nutrition Information:

Yield:

4

Serving Size:

1 pear
Amount Per Serving: Calories: 310Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 62gFiber: 2gSugar: 56gProtein: 1g

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