POMEGRANATE POACHED PEARS
Pears can benefit from an overnight soak in poaching liquid in the fridge. They'll pick up more flavor and the pomegranate's ruby color. Guests will enjoy identifying the subtle tastes in the reduction sauce from wine, rosemary and fruit juices.
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first eight ingredients. Core pears from the bottom, leaving stems intact. Peel pears; place on their sides in the pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until pears are almost tender. Remove with a slotted spoon; cool. , Strain poaching liquid and return to Dutch oven. Bring to a boil; cook until reduced to 1 cup, about 45 minutes. Discard rosemary and cinnamon. Place an orange slice on each serving plate; top with 1 tablespoon cheese and a pear. Drizzle with poaching liquid.
Nutrition Facts : Calories 443 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 32mg sodium, Carbohydrate 61g carbohydrate (47g sugars, Fiber 6g fiber), Protein 3g protein.
POMEGRANATE-POACHED PEARS WITH ORANGE-GINGER MASCARPONE WHIPPED CREAM
This richly colorful dessert will add a touch of sophistication to any dinner party.
Provided by Stephanie Wise
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place quartered pears in 2-quart saucepan. Add pomegranate juice and granulated sugar (if pears are not completely submerged, add more juice and sugar). Heat to boiling. Cover with lid slightly ajar. Reduce heat; simmer 20 minutes or until pears are soft when pierced with fork.
- Meanwhile, grate peel from oranges; set aside. In large bowl, place mascarpone cheese. Cut oranges in half; squeeze juice over mascarpone in bowl. Using electric hand mixer on low speed, beat until well blended. Add grated orange peel, whipping cream, powdered sugar and gingerroot; beat on low speed until combined. Increase speed to medium; beat until soft peaks begin to form.
- On each dessert plate, place 2 warm pear quarters. Spoon whipped cream over top.
Nutrition Facts : ServingSize 1 Serving
POACHED POMEGRANATE PEARS
The lovely sauce with tender pears is sure to please! Can be served warm or cold.
Provided by DoriBcookin
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine pomegranate juice, orange juice, rum, 1/2 cup white sugar, brown sugar, cinnamon sticks, and cloves in a large pot; simmer until sugar is completely dissolved, about 10 minutes.
- Peel pears, leaving stem intact. Slice 1/4 inch off the bottom for pears to stand securely.
- Place pears gently in the pot and cover. Simmer for 30 minutes, basting pears every 5 to 10 minutes. Remove pot from heat and let stand for 30 minutes, continuing to baste occasionally. Remove pears from pot and set aside.
- Strain spices from poaching liquid and add 1/3 cup sugar. Return to a low boil and reduce until sauce is thickened, 10 to 15 minutes.
- Ladle sauce over pears to serve.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 128.3 g, Fat 0.4 g, Fiber 7.3 g, Protein 1.3 g, Sodium 17.1 mg, Sugar 110.9 g
POACHED PEARS WITH VANILLA-POMEGRANATE SYRUP
Pomegranate seeds and syrup are the backdrop for mildly sweet pears and vanilla.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Cut pomegranates in half. Remove seeds from one half; reserve (you should have about 1/2 cup seeds). Extract juice from remaining halves with a citrus juicer. Strain into a medium saucepan. (You should have about 3/4 cup juice.)
- Add honey, vanilla bean and seeds, and 4 cups water to pan. Bring to a boil. Reduce heat, and simmer 5 minutes.
- Carefully add pears. Cover, and cook until pears are tender, 3 to 5 minutes. Using a slotted spoon, transfer pears to a plate; let cool slightly. Remove vanilla bean halves from poaching liquid; halve again lengthwise, reserving for garnish. Reserve 6 tablespoons poaching liquid.
- To serve, divide pears among 4 bowls; sprinkle with reserved pomegranate seeds, dividing evenly. Drizzle each bowl with 1 1/2 tablespoons poaching liquid, and garnish with a vanilla bean quarter. Serve warm or at room temperature.
Nutrition Facts : Calories 185 g, Fiber 10 g, Protein 2 g, Sodium 2 g
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