Poached Pomegranate Pears Recipes

ROASTED BOSC PEARS WITH POMEGRANATE GLAZE

Roasted Bosc Pears with Pomegranate Glaze image

Categories Fruit Dessert Roast Wheat/Gluten-Free Pear Red Wine Fall Pomegranate Cinnamon Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

3/4 cup dry red wine, such as Syrah or Zinfandel
3/4 cup pomegranate juice
1/2 cup sugar
1 cinnamon stick
2 teaspoons grated orange peel
6 Bosc pears with stems, peeled
Vanilla ice cream
Purchased biscotti

Steps:

Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.

POACHED POMEGRANATE PEARS

Poached Pomegranate Pears image

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

Ingredients

2 cups unsweetened pomegranate juice
1 cup orange juice
½ cup vanilla rum
½ cup white sugar
½ cup brown sugar
2 cinnamon sticks
1 teaspoon whole cloves
4 large firm pears
⅓ cup white sugar

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

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