There is something about warm fruit that makes me happy during the cold months. This poached pear recipe uses pomegranate juice as the poaching liquid, which makes the pears turn a vibrant and festive red. The cherries and blueberries add another wonderful texture to the dish.
I used Bosc pears but you can use any firm-flesh pear.
The pears, once peeled and cored, were so beautiful; I had to take a quick photo to share!
As the pears poach in the pomegranate juice, you can see them to start to change color to the wonderful and vibrant red.
Instead of discarding the poaching juice, I like to make a simple reduction that can be used to drizzle over the pears before serving.
Try this out at your next dinner party. It’s sure to be a big hit!
Poached Pear with Blueberries and Cherries
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| Servings |
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Poached Pear with Blueberries and Cherries
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Ingredients
- 2 Bosc Pears
- 6 cups pomegranate juice
- 1tablespoon dried blueberries
- 1tablespoon dried cherries
Servings:
Instructions
- Peal, half and core the pears.
- Place the pears in a large saucepan. Pour juice into pan. Make sure the pears are completely covered by at least an inch. Turn burner on medium/high heat and bring to a boil. Turn down burner and let the pears simmer in the liquid for 15-25 minutes (depending on the pears) or until a knife is easily inserted.
- Remove the pears with a slotted spoon, cover with tin foil to keep the heat in and the pears moist and set aside.
- Bring the liquid back to a boil and reduce by half. This should take approximately 15 to 20 minutes. When you have about 5 minutes left, gently toss in the dried fruit and stir occasionally. The fruit will become plump and moist.
- When the liquid is reduced by half, turn off the burner. Place two pears on each plate. Drizzle with liquid, spoon on dried fruit and serve.
