Nov 09, 2013
Pomegranate Poached Pears
Pears are higher in pectin than apples. This makes them effective in helping to lower cholesterol levels and tone the intestines. They also have the anti-oxidant and anti-carcinogen, glutathione, which helps prevent high blood pressure and stroke. Pears have a myriad of other health benefits, too, and when combined with the nutritional wonders of pomegranates, this dish not only looks pretty but it also packs a nutritional punch.
I’m not sure if other pears would work as well, but I used Bosc pears which really soaked up all the wonderful color of the pomegranate and the other goodies I had in the poaching liquid. There is so much pomegranate flavor in the liquid when it’s reduced—just an explosion of tangy goodness!
- 5 Bosc pears, peeled, stems intact (make sure your pears are very fresh, not too soft and with no blemishes)
- 4 cups pomegranate juice
- 3 TBS date sugar or any minimally processed sweetener
- one small beet, peeled and sliced
- 8 whole clove buds
- 3 cinnamon sticks
- ¼ cup dark red wine (optional)
- 1 cup pomegranate seeds for garnish
- When peeling the pears, slice a small amount off of the bottom of each one so they can stand up.
- Place all of the other ingredients into a pot large enough to accommodate the pears.
- Lay the pears into the liquid, on their sides.
- Poach on low for about one hour.
- Gently roll the pears over once in a while to ensure an even color absorption.
- Carefully remove the pears and let them cool.
- Reduce the poaching liquid by gently boiling it for about another hour. When it’s done, you will only have a couple of inches in the bottom of the pot.
- Strain, cool and refrigerate.
- Serve the pears topped with the reduction and some pomegranate seeds (add some vegan whipped cream if you prefer).
Serves 5. Enjoy!