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.
Store the poached pears with the pomegranate wine syrup in a covered container in the refrigerator.The poached pears will last for up to 5 days in the refrigerator. If you want to serve them warm, gently reheat the pears in the poaching liquid.
You want pears that are ripe, but firm. If they are over ripe, the pears will turn to mush while it poaches. If the pears are too hard and unripe, they will not soak the poaching liquid. Some of my favorite pears for poaching are Bosc, Anjou or Bartlett.
If you do not drink alcohol, you can totally poach the pears without the red wine. Just replace the wine with more pomegranate juice.
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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.
- 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
- 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.
- Keeping stem intact, cut a slice from the bottom so pears can stand upright. Gently and carefully peel pears.
- 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.
- Remove the saucepan from heat and cover. Leave the fruit to cool completely in the poaching liquid.
- 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.
- Gently remove pears from liquid and allow to come to room temperature.
- 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.
- Remove syrup from heat and cool to room temperature.
- Spoon syrup over pears and garnish with pomegranate arils.
Serve alone or with some mascarpone cheese, whipped cream or even a scoop of vanilla ice cream.
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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Happy New Year to you and I wish you much success in 2013! This poached pear recipe is fabulous since my mom just gave me a big box of pears she got as a gift (no, she doesn’t like pears!). One of my new favorite workouts (I try and do it while my daughter has basketball practice) is doing the stairs (106 of ’em) at Torrey Hills Park. So far I usually do b/w 10-15 sets and its a really great workout with a ocean view at the top! Let me know if you ever want to join me :-).
I adore poached pairs and yours are just gorgeous!
Happy New Year!
Go, Laura, go! You can do it! Love that you’re working on taking care of yourself, mentally and physically.
And those pears are utterly gorgeous.
Your image of the pears is absolutely beautiful — I’d frame it! And I agree 100% with Jeanne’s comment! xo
You go, Laura! I’ve got the same resolution. I’d join you if I were closer, that’s for sure. But please know that I think you are beautiful inside and out no matter how much dessert you’ve eaten! xoxo
Gorgeous poached pears! Best of luck on your journey and we all look forward to the perkier new you when you return.
Happy New Year and may 2013 be a fantastic year for you and your family.
Beautiful poached pears, I love that you added pomegranates! Happy New Year, Laura!
May the New Year bring all you hope for and desire! Looking forwards to seeing you in v early spring! BUT, if you think you are the only one with these NY resolutions, how wrong can you be!!!!!! And Laura, I trained as a medical doctor and have studied this area for a 1/4 century: exercise is important, food much more so, and attitude and belief in self is the most important of all! Good luck!!!!!
Really nice picture of that pear – you have some great light there. And the recipe is terrific, too. I love poached pears, but so rarely make them (it’s so easy to make all the stuff that isn’t good for you!). Love the flavors you’ve added to this recipe – really good stuff. Thanks for that, and Happy New Year!
Here’s to a healthy and happy new year ahead – cheers, Liz