Best Pomegranate Poached Pears Recipes

POMEGRANATE POACHED PEARS

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.

POMEGRANATE-POACHED PEARS WITH ORANGE-GINGER MASCARPONE WHIPPED CREAM

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.

POACHED POMEGRANATE PEARS

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.

POACHED PEARS WITH VANILLA-POMEGRANATE SYRUP

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.